Sweet-Sour Slaw - cooking recipe

Ingredients

1 large head cabbage, shredded
2 large onions, shredded
1 large bell pepper, shredded
1 to 1 1/2 c. chopped celery
1 (7 oz.) jar chopped pimento
1 c. sugar
1 c. cider vinegar
1 Tbsp. salt
2 Tbsp. sugar
1 tsp. dry mustard
3/4 c. vegetable oil
cracked black pepper to taste (optional)

Preparation

Place cabbage and other vegetables in a glass bowl.
Pour 1 cup sugar over top.
Mix vinegar, salt, 2 tablespoons sugar, mustard, pepper and oil in a saucepan and bring to a rolling boil. Pour over cabbage and cover immediately.
Chill for four hours. Slaw will keep up to 2 weeks refrigerated.
Serves 12.