|White cabbage/Null||1 Small, shredded (Null)|
|Carrots/Null||3 , thinly sliced (Null)|
|Onions/Null||1 Pound, chopped (1/2 Kilogram)|
|Green peppers/Null||4 , pith and seeds removed and chopped (Null)|
|Salt/Null||30 Milliliter (2 Tablespoon)|
|Sugar/Null||1 Pound (1/2 Kilogram)|
|Mustard seeds/Null||15 Milliliter (1 Tablespoon)|
|Cayenne pepper/Null||1 Pinch (Null)|
|White vinegar/Null||2 Pint (1 1/4 Liter)|
|Celery seeds/Null||15 Milliliter (1 Tablespoon)|
|Bay leaves/Null||4 (Null)|
Arrange the vegetables in a bowl and sprinkle over the salt.
Cover and set aside overnight.
Drain, then pack into hot, sterilized jars.
Put all the remaining ingredients, except the bay leaves, into a saucepan and bring to the boil.
Simmer for 5 minutes.
Pour over the vegetables and set aside to cool.
Add a bay leaf to each jar and seal when cold.