5 pounds green cabbage, shredded
2 large carrots, shredded
1 small green pepper, diced
1 medium red pepper, diced
1 medium white onion, diced
2 teaspoons pickling salt

2-1/2 cups vinegar
1/2 cup plus 2 tablespoons water
5 cups sugar
2-1/2 teaspoons celery seeds
2-1/2 teaspoons mustard seeds

Combine vegetables. Add the salt. Let stand 1 hour. Drain water from vegetables. Rinse twice and drain well. Boil syrup ingredients together for 1 minute, cool. Add syrup to vegetables. Pack vegetables tightly into hot, clean jars leaving 1/2-inch headspace. Ladle in syrup to cover leaving 1/2-inch headspace. Release air bubbles. Wipe jar rims. Put on hot lids and canning rings. Process in a boiling water canner using the cold pack method. Process pints for 10 minutes; quarts for 15 minutes. For altitudes over 1000 feet, add 1 minute to the processing time for each additional 1000 feet of altitude.

Makes 9 pints.

Serve as is or drain and add mayonnaise to taste. Or drain and add shredded broccoli stems and crumbled cooked bacon.