PICKLED COLE SLAW - by Regina Booker

1- VERY LARGE CABBAGE SHREDDED

2- LARGE ONIONS THINLY SLICED (OPTIONAL)

3/4 CUP SUGAR

1- TEASPOON SALT

1- CUP VINEGAR

2- TABLESPOONS PREPARED MUSTARD

1/4 CUP SUGAR

3 TSP.CELERY SEED

3/4 CUP SALAD OIL

1- CARROT GRATED (OPTIONAL)

Toss cabbage,onions,carrot,3/4 cup sugar,1 tsp. Salt

Let stand while making dressing

Mix vinegar,mustard,1/4 cup sugar,celery seed in a saucepan and bring to a boil

Add salad oil and while bubbling pour over cabbage mixture.

Stir and chill over night.

**will keep refrigerated several weeks and yields 21 servings