Michigan State University Extension
Preserving Food Safely - 01600081


1 medium head cabbage, shredded                             
1 carrot - shredded                                         
1 pepper - diced                                            
1 teaspoon salt                                             
    Add salt to cabbage - let stand 1 hour drain off juice. 

Make a syrup -                                              
1 cup vinegar                                               
2 cup sugar                                                 
1/4 cup water                                               
    add 1 teaspoon mustard seed                             
        1 teaspoon celery seed                              

  Cool  syrup  and  pour  over  cabbage  mixture.   Pack  in
container and freeze.  Thaw to use.                         

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