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Submitted by: Sharon Goss from Indianapolis, IN
Originally shared on the web 10/22/2020

1 head green cabbage, chopped
1 green pepper, chopped
1 carrot, peeled and chopped
1 t. salt
1-3/4 c. sugar
1 c. white vinegar
1/2 c. water
1 t. celery seed

Combine vegetables in a bowl; sprinkle with salt and cover with water. Let stand for one hour; drain most of the water. Meanwhile, combine remaining ingredients in a saucepan. Cook over medium heat, stirring often, until sugar is dissolved and mixture is clear. Cool slightly and pour over vegetables. Cool completely; cover and refrigerate for 24 hours. Spoon into plastic freezer containers or zipping bags; seal tightly and freeze. Thaw in refrigerator as needed. Makes 3 to 4 pints.