Freezer Coleslaw - cooking recipe

Ingredients

1 c. sugar
1 c. vinegar
1 c. water
1/2 tsp. celery seed
5 c. shredded cabbage
1 large carrot, shredded
1/2 c. chopped green pepper
1/2 c. chopped red pepper
1 tsp. salt
1 medium onion, finely chopped

Preparation

Bring sugar, vinegar, water and celery to a boil, stirring occasionally.
Boil 1 minute.
Cool to room temperature.
In a large bowl, toss together cabbage and remaining ingredients.
Set aside.
Drain cabbage mixture.
Stir cooled vinegar mixture into cabbage mixture until well mixed.
Pack coleslaw in three one-pint freezer safe containers.
Leave 1/2-inch space on top.
Cover and freeze.
Store in freezer up to 6 months.
Thaw coleslaw about 3 hours at room temperature before serving.
Makes 3 pints.