The Wisconsin Vegetable Gardener

2 pounds cabbage

1 large green pepper

3 large carrots

3/4 cup chopped onion

1 teaspoon salt

Dressing:

3/4 cups sugar

1 teaspoon dry mustard seed (ground or whole)

1 teaspoon black pepper

1 cup vinegar

1/2 cup water

Chop & shred cabbage, carrots, peppers & onions.  Mix in salt and let stand loosely covered at room temperature at least one hour (we let it stand for about 3)

Drain if needed.

In a pot add sugar, water, vinegar, mustard and pepper and bring to a roaring boil.  Let boil for about a minute.

Let cool for about 10 min, then mix liquid into veggies.

Package into freezer safe container, leave 1/2 inch headspace.

Let stand for about 30 min.

Label & freeze.

Keeps for a year.