1 med. cabbage, shredded
1 tsp. canning salt

Sprinkle canning salt over shredded cabbage; let stand 1 hour. 1/2 green pepper, chopped 1 c. white vinegar 1/2 c. water 2 c. white sugar 1 tsp. celery seed 1 tbsp. mustard seed

Mix well; do not heat. Squeeze fluid from cabbage; add other ingredients. Pour syrup over cabbage mixture. Put into freezer containers and freeze. Keeps 7 months and longer in freezer.