Crittenden County Jail Slaw

• 2 heads cabbage, shredded or julienned
• 1 head red cabbage, shredded or julienned
• 1 pound carrots, shredded or julienned or matchsticked
• 1 large sweet onion, minced fine
• 1 large green bell pepper, minced fine
• fresh hot red peppers of your choice, chopped fine, to your taste
• 1 cup apple cider vinegar
• 1 cup water
• 1 1/3 cups sugar (more or less to taste
• 1 teaspoon turmeric
• 1/2 teaspoon dry mustard
• 1 tablespoon celery seed
• 1/2 teaspoon white pepper
• 1/4 cup spicy brown mustard

1. In a large bowl with an airtight cover, layer cabbage, red cabbage, carrots, peppers, onion; repeat until all ingredients are used.
2. Bring water, vinegar, sugar and spices to a boil and boil, stirring, until sugar is completely dissolved.Pour over layered vegetables, and put top on bowl. Leave undisturbed on countertop for at least 3 hours.
3. Shake, toss or stir cabbage mixture. Reseal bowl. Repeat twice more, or until slaw has been at room temperature for 12 hours. Stir in spicy brown mustard (you may need more than 1/4 cup, and feel free to add your own favorite kind of prepared mustard if you wish), and refrigerate for at least 12 hours. Serve cold, but it's also ok at room temp.

cabbage, red cabbage, carrots, sweet onion, green bell pepper, hot red peppers, apple cider vinegar, water, sugar, turmeric, dry mustard, celery, white pepper, brown mustard

Taken from food52.com/recipes/12959-crittenden-county-jail-slaw (may not work)