1 c. vinegar
1 tsp. dry mustard or mustard seed
1 tsp. celery seed
1 lg. head cabbage (red cabbage may be used for extra color)
3-5 lg. carrots
1 green bell pepper (optional)
1 lg. onion
1 c. sugar

Shred cabbage, grate carrots, chop onion and optional pepper. In medium sized pot boil other ingredients for 2 minutes. Pour over vegetables and refrigerate 12 or more hours before serving.