Crisp Pickled Cole Slaw

• 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

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

green cabbage, purple cabbage, green pepper, red pepper, onion, carrots, sugar, apple cider vinegar, champagne vinegar, salt, celery

Taken from www.food.com/recipe/crisp-pickled-cole-slaw-229288 (may not work)