From Joy of Pickling, pg 207

• 2 pounds cored and trimmed white head cabbage, shredded
• 5 cups thinly sliced green or red or mixed bell peppers
• 1/4 cup pickling salt
• 1 cup sugar
• 1 1/2 cups white wine vinegar
• 1/2 teaspoon hot pepper flakes
• 4 teaspoons whole black mustard seeds
• 6 garlic cloves, minced