3 lb. cabbage
1/2 bell pepper
1 sm. onion
1 1/2 c. white vinegar
1 1/2 c. sugar
1 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed

Chop cabbage, bell pepper and onion as you would for cole slaw. Heat vinegar, salt and sugar until sugar is dissolved. Cool. Pour dressing over cabbage mixture and add celery seed and mustard seed. Combine all ingredients and let stand 24 hours before serving. Can be kept up to 2 weeks in refrigerator.