Stony Gap Slaw - cooking recipe

Ingredients

2 1/2 lb. chopped cabbage
2 green bell peppers, chopped
2 (16 oz.) cans tomatoes, diced
1 (16 oz.) jar sweet pickle cubes (if you want them)
1 small jar pimentos
1/4 c. sugar
4 Tbsp. vinegar
2 tsp. salt
dash of black pepper

Preparation

Mix all ingredients well.
Place in covered containers in refrigerator.
It is best to wait three days before using.
Makes 3 quarts.