Great-Great Grandma Collins Amish Pepper Slaw

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This stays crisp in the fridg for a week. You can add more cabbage and peppers to the liquid when the first bunch is gone.

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  • 8
  • Average
  • 10 mins
  • Budget Friendly

Ingredients

  • 1 small head of regular cabbage, core moved
  • 1 1/2 large green sweet peppers
  • 1/2 small onion chopped
  • 2 cups white vinegar
  • 1/2 cup white sugar
  • 1/4 cup water
  • 1 TBS celery seed

Preparation

Step 1

Core cabbage, slice in half (top to bottom). Lay 1 half at a time on cutting board, very thinly slice and then cut slices in half. Do the same with remaining half of cabbage and place all in large bowl.

Step 2

Core and remove seeds from green pepper and dice. Chop onion. Add pepper and onion to cabbage mixture and mix thoroughly.

Step 3

In separate bowl stir together vinegar, sugar, water and celery seed well and pour over vegetable mixture. Mix well. Cover and refrigerate 1 day.

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