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Source: Chef James at Key West Bar & Grill
Yield: 2 quarts
Servings: 16

1/2 whole Cabbage Head -- chopped
1/2 medium Green Bell Pepper -- chopped
1/2 medium Red Bell Pepper -- chopped
1/2 medium Onion -- chopped fine
3/4 cup Granulated Sugar
3/4 cup Cider Vinegar
1 teaspoon Salt
1/2 tablespoon Mustard seed
1/2 tablespoon Celery seed

Combine all and mix well.

Refrigerate 24 hours.



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