1 med. head cabbage, shredded
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, bring to a boil. 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. Makes 1 1/2 to 2 quarts.