3/4 cup sugar
1/2 cup white vinegar
1 1/2 teaspoons salt
1 teaspoon celery seed
3/4 teaspoon pepper
1 2 1/2 pound cababbge, cored, quartered and thinly sliced
4 large carrots, peeled and grated
2 large celery stalks, chopped
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced

In large glass bowl stir together first five ingredients until sugar is
dissolved. Add remaining ingredients and toss to blend. Cover and
refrigerate for at least four hours, tossing occasionally. Can be kept,
refrigerated, for up to one week.