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Recipe shared by Vearl Lene Mosier of East Prairie, MO.
1 cup white vinegar
3/4 cup vegetable oil
3/4 cup sugar
1 medium onion
1 bell bell pepper
4 carrots
1 stalk chopped celery
1 large head of cabbage
salt and pepper to taste
2 tsp. celery seed
3 tblsp. mustard seed
Shred all vegetables and mix together. Add mustard and celery seed.
In a saucepan, add vinegar, oil, and sugar and bring to a boil, while slowly stirring. Boil for one minute and then pour over cabbage mixture and stir until coated.
Place in a container in 'fridge and let stand at least 24 hours. Enjoy! Will keep for weeks.
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