1 med. head cabbage, shredded (about 10 c.)
1 carrot, shredded
1 green pepper, chopped
1 tsp. salt
1 c. vinegar
2 c. sugar
1 tsp. celery seed
1 tsp. mustard seed

In a large bowl, combine 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. Yield: 1 1/2 to 2 quarts.