2 c sugar
1 c vinegar
2 tsp salt
1 tsp celery, diced
1 tsp mustard seed
1 medium head cabbage, shredded
3 carrots, shredded
2 medium onions, diced
1 c celery, diced
1/2 green pepper, diced

Mix first three ingredients, and cook until syrupy. Let stand until cool. Mix vegetables with dressing and let stand overnight. Keeps well in refrigerator for 2 weeks, and also freezes well.