|Head cabbage||1 Medium|
|Cider vinegar||1 Pint|
|Sugar||3 Cup (48 tbs)|
|Mustard seed||1 Teaspoon|
|Celery salt||1 Teaspoon|
Prepare all vegetables; chop finely or put through coarsest blade of food grinder.
Put into bowl; cover with cold water.
Let stand about 3 hours; drain.
Put vegetables into kettle.
Add vinegar, sugar, mustard seed, and celery salt; bring slowly to boiling point.
Remove from heat. (This way vegetables should remain crisp.)
Pack into hot sterilized jars; seal at once.