1 sweet pepper (I used frozen green pepper)
1 tsp. salt
1 cup vinegar
2 cups sugar ( I only use 1 1/2 cup at the most)
1tsp mustard seed
Chop cabbage, carrot, and pepper. Cover with salt and let set for 1 hour. Squeeze the salt and water out of cabbage. Mix vinegar, sugar, water and mustard seed in 2 qt. pot. Bring to boil and boil 3 minutes, let cool. Pour over cabbage, stir well, let stand 3 minutes. Freeze
I froze 10 quarts of slaw. This will be good eating this winter and beyond to go with all the bluegill we have in our freezer.