Mix cabbage and salt. Let stand 30 minutes, then drain. Chop the
onions, cucumbers, carrots, and peppers. Add to the cabbage, along
with the celery seed. Set aside. Boil the sugar, vinegar, and
water for 1 minute. Let stand to cool, then refrigerate. When cold pour over the cabbage mixture, mixing
well. Let stand 5 minutes before putting into containers to freeze.
Serves 10 to 12.
Recipe from "The Foxfire Book of Appalachian Cookery"