1 1/2 qts. shredded cabbage
2 onions, sliced thin
2 green peppers, cut in strips
1 c. vinegar
1 1/2 c. sugar
1/4 tsp. turmeric
2 tsp. mustard seed
2 tsp. celery seed
1 tsp. salt

Combine vinegar, sugar, salt, seeds and turmeric; bring to a boil. Pour over vegetables and mix. Let cool. Store in refrigerator at least 24 hours before serving. Makes 2 pints.