1 lg. head cabbage
1 tsp. salt
1-2 bell peppers
2 c. vinegar
4 c. sugar
1 tsp. mustard seed
1/4 sm. head red cabbage
2-4 carrots
1 onion
1/2 c. water

Chop the cabbage and other vegetables finely as for cole slaw. Mix all vegetables with the salt. Set aside and allow to stand for 1 hour for salt to work. Squeeze juice out. Mix vinegar, water, sugar, celery seed, and mustard seed in a small saucepan. Heat to boiling. Cool. Place vegetables in freezer containers. Pour cooled dressing over the vegetables. Cover tightly. Freeze.

To serve: Thaw and drain. Makes 7 pints.