Instructions: In a large bowl, combine the celery, green and red bell peppers, and onion; set aside. In a small saucepan, combine the vinegar and pickling spice; bring the mixtrue to a boil and boil for 5 minutes. Strain the mixture, then add the sugar, salt, and caraway seed; pour over the vegetables. Cover and chill for at least 24 hours before serving. May be stored in the refrigerator for up to 1 week.

Yield: 4-5 cups

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