COLE SLAW FOR 200

16 c vinegar
8 c water
24 c sugar
8 heads cabbage
8 bunches celery
8 bunches carrots
16 peppers diced (optional)
8 tsp celery seed
8 tsp mustard seed
16 tbsp salt

combine vinegar, water, sugar and boil 3 min. cool. cut up vegetables fine. add spices to cool syrup. pour over vegetables. keep in refrigerator, well covered. will keep at least 3 weeks, stays crisp. serves 200

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