To Can Coleslaw - cooking recipe

Ingredients

16 c. finely cut cabbage
2 c. sugar
4 c. chopped onion
1 tsp. celery salt
2 c. diced, sweet peppers (red and green)
2/3 c. salt
2 c. vinegar (white if you have it)

Preparation

Mix cabbage, onion, peppers and salt in a large bowl.
Cover with ice water.
Cover container.
Let stand overnight.
Next morning, drain well and pack lightly in sterilized jars.