Mix cabbage and salt and let stand for 2 hours. Do not drain.
Combine sugar, vinegar, and water in medium saucepan; bring to a boil and let cool. Combine remaining ingredients (including optional vegetables if desired) and add to vinegar mixture. Freeze in serving-size containers. Makes approx. 18 cups.
Note: This is a very crisp pickled dish. Leftovers may be kept in the refrigerator for up to 3 weeks. Variations: Add 1 chopped onion or substitute 3–4 grated carrots for the celery.