1 large head of cabbage, chopped
1/2 cup of cider vinegar
1 cup of celery, diced
2 teaspoons of salt
1/2 teaspoon of whole mustard seeds, or 1/4 teaspoon of ground mustard seed (Or to taste. Some prefer a bit more mustard, some a little less. I'm a mustard fan and enjoy a little more.)
1/2 cup of chopped onion
2 cups of sugar
1 green bell pepper, diced
1 teaspoon of celery seed
Mix all the ingredients in a large bowl. Transfer the mixture to a large glass jar. Screw on the lid and refrigerate for 24 hours.
Use the salad as needed.
It will last a long time if refrigerated.
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