1 lg. head cabbage
1 lg. onion
1 green pepper
2-3 stalks celery (opt.)

DRESSING:

1 c. vinegar
1 c. sugar
1 tsp. celery seed
1 tsp. mustard seed
1 sm. jar or can pimientos

Shred all vegetables, sprinkle 2 tablespoons salt over them. Pour 2 cups boiling water over vegetables and let stand 1 hour, covered. After 1 hour pour off solution, drain in sieve by pressing out liquid with spoon. (When making dressing be sure sugar is dissolved in vinegar.) Pour dressing over vegetables, mix thoroughly. Refrigerate 24 hours. Freeze in 1 quart zip lock bags.