2 cups sugar
1/2 cup water
1 cup vinegar
1 tsp. mustard
1 tsp. celery salt
1 small head cabbage, shredded
3 stalks celery, finely chopped
1 small sweet red pepper, chopped
1 tbsp. salt

In a saucepan, combine sugar, water, vinegar, mustard and celery salt. Bring to a boil for 1 minutes, then allow to cool.

Combine vegetables, sprinkle with salt and let stand. Press out liquid, and then cover with cooled mixture.

Pack in airtight freezer containers and freeze for up to 6 months.