24 hour slaw

4 servings
3 pounds Cabbage, shredded
Green peppers, chopped
1 tablespoon Salt
1 cup Water
2 teaspoons Celery seed
2 mediums Onions, finely chopped
Red peppers, chopped
1 cup Cider vinegar
2 cups Sugar
2 teaspoons Mustard seed

Combine salt, vinegar, water, sugar, celery seed and mustard seed and bring to a boil. Pour over vegetables. Chill. Store, covered, in the refrigerator. Keep 24 hours before serving. Will keep well if kept tightly covered and refrigerated. Randy Rigg

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