1 medium head shredded cabbage (about 10 c.)
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 a large bowl, combine vegetables with salt; let stand 1 hour. Put remaining ingredients in a saucepan; bring to boil for 1 minute. Cool; drain vegetables and add to vinegar mixture. Stir. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled.