2 c. granulated sugar
2 c. water
2 c. white vinegar
3 tbsp. mustard seed
1 tbsp. salt
4 lb. shredded green cabbage
2 chopped bell peppers
1 lg. chopped onion
1 lg. jar pimentos

Mix first 5 ingredients. Heat well, but do not boil. Pour over cabbage mixture (hot or cold). The liquid is also good on tossed salads.

Use as much cabbage as the liquid will cover. Store in refrigerator. The slaw is crisper and better if allowed to stand a few days and will keep for weeks improving with age. The liquid is also good on tossed salads.