1 lg. head cabbage
2 carrots
1 green pepper
1 tbsp. salt
2 c. sugar
1 tsp. mustard seed
1 tsp. celery seed
3/4 c. water
3/4 c. vinegar

Grate cabbage, carrots and green pepper. Sprinkle with salt; mix; let stand 1 hour. Squeeze; drain. Bring to boil remaining ingredients. Cool liquid. Pour over vegetables; mix well. Pack. Freeze. Keeps well for 1 year. (Thawed, unused portions may be refrozen.)