Freezer Coleslaw

If the thought of more fresh cabbage is more than you can endure, how about back stock for days to come, when the fine, fresh, local heads aren’t available?

• 1 cup vinegar
• ¼ cup water
• 2 cups sugar
• 1 tsp. mustard seed
• 1 tsp. celery seed
• 1 medium cabbage, shredded
• 1 carrot, grated
• 1 green pepper, chopped
• 1 tsp. salt

Place vinegar, water, sugar, mustard seed and celery seed in a saucepan. Boil 1 minute. Cool. Shred cabbage and mix with salt. Let stand 1 hour. Squeeze out excess moisture. Combine 3 vegetables. Pour cooled dressing over slaw and mix well. Pack and freeze. Makes 3 pints.