Crisp Pickled Cole Slaw - cooking recipe

Ingredients

1/2 medium green cabbage
1/2 medium purple cabbage
1 green pepper
1 red pepper
1 onion
2 carrots
3/4 cup sugar
1/2 cup apple cider vinegar
1/2 cup champagne vinegar or 1/2 cup white wine vinegar
1/2 - 3/4 teaspoon sea salt
1/2 teaspoon celery seed

Preparation

Finely shred the 2 different color cabbages(I use a mandolin, but a very sharp knife does just fine).
Slice the peppers thinly and chop into small pieces.
Cut the onion into 4 pieces.
Thinly slice the four pieces and separate into slices.
Finely julienne the 2 carrots(or more if desired) and cut into small pieces or grate them on a grater.
Place all the chopped and shredded vegetables into a large bowl.
In a small saucepan combine the sugar, vinegars, salt and celery seed.
Bring to a boil.
Boil for 3 minutes.
Pour the hot vinegar over the shredded and chopped vegetables.
Combine well.
Transfer into large jars to store in the refrigerator.
Cool before serving.
This keeps for a very, very long time in the frig and actually gets better after \"pickling\" for several days.