1 medium head cabbage, shredded (about 10 cups)
1 carrot, shredded
1 green pepper, chopped
1 teaspoon salt
1 cup vinegar
2 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed
In a large bowl, combined vegetables with salt; let stand 1 hour. Place remaining
ingredients in a saucepan; bring to a boil and boil for 1 minute. Cool. Drain vegetables
and add to vinegar mixture; stir gently. Ladle into plastic freezer containers and freeze.
When ready to use, defrost and serve chilled. Yeilds 1 ½ to 2 quarts