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.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
