J. B.'S Pool Room Slaw - cooking recipe

Ingredients

1 gal. shredded cabbage
2 large bell peppers, chopped
3 large onions, chopped
3 carrots, grated
1 c. white vinegar
3 c. sugar
1 1/2 tsp. red pepper
1 tsp. black pepper
1 Tbsp. plain salt
3 c. prepared mustard

Preparation

Mix sugar, vinegar, peppers and salt.
Heat to a boil in a large pot.
Add chopped vegetables and heat on low temperature (do not boil) for 20 minutes or until vegetables are done.
Add mustard and stir completely.
Pack in clean jars while hot.
Makes approximately 8 pints.