Yield: 3 quarts.
3 cups apple cider vinegar
2 cups sugar
1 tablespoon salt
2 tablespoons celery seed
1 head green cabbage, washed and shredded
2 green bell peppers, sliced lengthwise
2 large tomatoes, cut into wedges
In a glass mixing bowl, whisk together vinegar, sugar, and salt until sugar dissolves. Whisk in celery seed.
In a large mixing bowl, toss together cabbage, bell peppers, and tomatoes. Firmly pack quart-size Mason jars with slaw mixture. Pour vinegar mixture into each jar and fill to the top. Refrigerate overnight before serving.