Celery, or French Pickle. Mrs. F. E. Blake
One gallon each of chopped (very fine) cabbage, celery and sweet peppers; one cupful of salt over peppers after being chopped; mix well; let stand two hours; wash thoroughly till water is clear to prevent coloring cabbage and celery. Mix together cabbage, celery, and peppers; to this add one tablespoonful of salt, one pint of white mustard seed (not ground), four pints of sugar, hot peppers to suit the taste. Put in jars for immediate use; in sealed cans to keep. Be fore putting away, add one gallon of good cider vinegar, cold.