To each two quarts of chopped celery add one quart of chopped white cabbage, and one cupful of chopped Spanish onions. Soak overnight in a salt brine-not too strong. About a half cupful of salt to a gallon of water. In the morning drain off the water.

Place the celery mixture in a preserving vessel, add enough water to cover and cook slowly until tender. Add one quart of vinegar, a cupful of sugar, an ounce of mixed spices, also one tablespoonful of celery salt. Simmer a few minutes in this and fill into jars and seal.