1 medium head cabbage, shredded (about 10 cups)
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 large bowl, combine vegetables with salt; let stand 1 hour. Place remaining ingredients in a saucepan a; bring to 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.

Yields 1 1/2-2 quarts.