• 1 large head cabbage
• 3 big carrots
• 2 green peppers
• 2 red peppers
• Onions (as much as you wish)
• 1 stalk celery
• 1 tablespoon salt
• 1 quart water
• 2 cups sugar
• 2 cups vinegar
• 1 teaspoon celery seed
• 1 teaspoon mustard seed

Mix the first eight ingredients and let stand overnight.  Mix sugar, vinegar, celery seed and mustard seed and bring to a boil.  Let cool.  Drain the vegetables and pour vinegar mixture on them.  Can be kept in the refrigerator for several months.  makes about 1 gallon.

(Harriett Landon)