This article is from the Food Preserving FAQ, by Eric Decker email@example.com with numerous contributions by others.
2 C chopped sweet red peppers 4 C cider vinegar
2 C chopped sweet green peppers 4 C sugar
4 C shredded cabbage 4 T mustard seeds
2 C chopped onions 1 T celery seeds
3 small hot red peppers, chopped 4 T salt
Mix all the ingredients and let stand in a cool place overnight.
In the morning pack in sterilized jars and seal.