Ingredients:
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 head of cabbage, thinly sliced
2 carrots, grated
1 small onion, thinly sliced
1 cup white vinegar
1 cup apple cider vinegar
1 cup sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
1 teaspoon salt
1/2 teaspoon black pepper
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Instructions:
In a large mixing bowl, combine the cabbage, carrots, red bell pepper, green bell pepper, and onion.
In a saucepan, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, salt, and black pepper. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
Pour the hot vinegar mixture over the vegetables in the bowl.
Stir well to coat all the vegetables evenly with the vinegar mixture.
Let the salad cool to room temperature, then transfer it to airtight containers.
Refrigerate the salad for at least 24 hours before serving to allow the flavors to meld