3 heads cabbage
2 tbsp. salt
4 c. sugar
2 c. white vinegar
1 c. water
1 tbsp. mustard seed
1 tbsp. celery seed
3 mango peppers, chopped
1 stalk celery, chopped

Grate the cabbage. Add the salt and work up in crock. Let stand 2 hours, then squeeze out. While cabbage is setting in salt, make the syrup.

Boil the vinegar, sugar, water, mustard, and celery seed for 5 minutes and let cool to lukewarm. Chop peppers and celery and add to cabbage. Pour cooled syrup over all. Mix well and let stand for 24 hours. Will keep 2 months in refrigerator or will freeze. Store in glass container. Yield: 1 gallon.