FREEZER SLAW
Yields 3 pints

1 c. vinegar
¼ c. water
2 c. sugar
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. salt (enhances flavors)
1 med. head cabbage, shredded
½ stalk celery (not just ½ stick)
1 green pepper, chopped

Optional: 
½ red pepper, chopped
1 carrot, grated 
1 medium sweet onion, grated

Shred cabbage and sprinkle with one teaspoon salt.
Mix well and let stand (one hour) while making dressing.

Bring to boil: vinegar, water, sugar, mustard, and celery seed.
Boil for one minute (or till sugar and salt are dissolved).
Remove from stove and let cool.

Squeeze excess moisture from cabbage.
(This is the hardest part).

Mix in the other vegetables.

Pour cooled dressing over slaw

Mix and put in freezer containers and freeze.
Keeps for three months.

Slaw can be refrigerated for use without freezing.



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