Instructions:

Freezer Coleslaw

1 large head cabbage, thinly shredded
2 teaspoons salt
1 cup vinegar
1/4 cup water
2 cups granulated sugar
1 1/4 teaspoons celery seed
1 teaspoon mustard seed
2 large carrots, shredded
1 green pepper, diced

Place cabbage in large bowl and sprinkle with salt. Set aside 1 hour.

In saucepan, combine vinegar, water and sugar. Put celery seed and mustard seed in cheesecloth or spice bag; add to mixture. Heat to boiling. Boil 1 minute; cool to room temperature.

Squeeze moisture from cabbage. Combine cabbage with carrots and green pepper. Pour syrup over cabbage; mix well. Pack into reclosable freezer bags or containers with tight-fitting lids, allowing 1/2-inch head space. Label and freeze for up to 6 months.

Makes 6 pints.