Country Coleslaw

4 slices thin bacon, diced
1/4 cup cider vinegar
salt to taste
1 cup sour cream at room temperature
4 cups shredded green cabbage
1/2 cup minced green pepper
1 small onion, peeled and minced
Fry bacon in a small skillet until crisp. Remove the bacon and drain on paper towels.
Mix the vinegar and salt with the hot bacon grease in the skillet and heat. Mix with other ingredients in a medium bowl.
Refrigerate, covered 1 hour or longer to blend flavors. Serve garnished with bacon.
Serves 4 to 6.

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