INGREDIENTS

  • 1 cup green bell peppers , seeded and minced
  • 1/2 cup red bell peppers , seeded and minced
  • 3 cups cabbage , minced
  • 1 cup celery , minced
  • 2 tablespoons salt
  • 2 tablespoons mustard seeds
  • 2 tablespoons brown sugar
  • 1 1/2 cups vinegar

DIRECTIONS

  1. Combine the minced vegetables and salt; let stand overnight.
  2. Rinse and drain thoroughly.
  3. Add mustard seed and brown sugar to the vinegar; heat to boiling.
  4. Pour over drained vegetables in a crock.
  5. Cool and store in the refrigerator.
  6. Serve within 3 days.