1 c. vinegar
2 c. sugar
1 tsp. celery seed
1/2 c. water
1 tsp. mustard seed

Boil this together for 5 minutes and set aside to cool. Chop (fine) 1 head cabbage and 2 green peppers. Add 1 teaspoon salt. Let stand 1 hour, squeeze out water - pour boiled liquid over cabbage and pepper and freeze. Keep indefinite. May use 1 red and 1 green pepper. Keeps well in refrigerator.