Sm. cabbage
3 cucumbers
2 peppers
3 lg. onions
3 lg. carrots
3/4 c. white vinegar
3/4 c. sugar
1/2 c. oil
1/4 c. water
4 tsp. salt
1 gallon glass jar

Shred cabbage. Thinly slice cucumbers, peppers, and onions. slice and par-boil carrots. Let cool. In a bowl, mix vinegar, sugar, oil, water, and salt. In glass jar, make layers of vegetables. Pour vinegar mixture over top. Put in refrigerator for 24 hours. Keeps for weeks.