SERVES 8

This family recipe came from Marty's Bar-B-Q in Kansas City. Sweet, white vinegar–based slaw like this is barbecue's standard side dish and is especially good piled on pork sandwiches.

1⁄2 cup sugar
3⁄4 cup white vinegar
2 tsp. mustard seeds
2 tsp. celery seeds
1 tsp. salt
1 small green cabbage, shredded
1 small green bell pepper, cored, seeded, and minced
1 tbsp. minced pimientos
1 small red onion, peeled and minced

1. Mix together sugar, vinegar, mustard seeds, celery seeds, and salt in a large bowl. Stir until sugar has completely dissolved. Add cabbage, peppers, pimientos, and onions and toss to mix well. Cover and refrigerate overnight or for up to 2 weeks. The longer it marinates, the more "pickled" it becomes.