Pennsylvania Dutch Pepper Cabbage
1/2 head cabbage or 1 sm. head
1 red pepper
1 yellow pepper
1 green pepper
1 onion
1 stalk celery
3 tbsp. salt
1/2 tsp. mustard seed
1/2 tsp. celery seed
1 tbsp. sugar
Vinegar
Chop vegetables medium coarse, not fine. Sprinkle with salt and drain in
colander overnight. Stir in mustard and celery seed, sugar, and enough vinegar
to cover. Let stand at least 3 hours before serving, or seal in jars. Makes 3
pints.