1 c. sugar
1/2 c. vinegar
3 tsp. celery seed (opt.)
3 tsp. mustard seed (opt.)
1/2 c. water

Boil this for 5 minutes and let cool. Grind: 1 lb. pkg. carrots, shredded 6 lg. bell peppers, chopped 3 or 4 onions, diced (opt.) 1 c. water 1 tsp. salt

Stir the salt into the water until it dissolves completely. Then pour over the vegetables. Let stand for 3 to 4 hours. Then drain and squeeze out water. Put into gallon jar, pressing tightly. Then pour the top cooled, solution over it. Refrigerate. You may eat this slaw in 3 days. It stays fresh in refrigerator for 6 months.