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Freezer Slaw

2 lbs cabbage                                   
1 large green pepper                     
3 large carrots                                  
¾ cup onion, chopped                   
1 tsp salt                                             
2 cups sugar
1 tsp dry mustard
1 tsp celery seed
1 cup vinegar
½ cup water

1)      Shred cabbage, green pepper, and carrots. Add onion. Sprinkle with salt; let stand one hour. Drain.
2)      Combine remaining ingredients in saucepot. Bring to boil; boil 3 minutes. Cool. Ladle liquid over cabbage mixture; let stand for 5 minutes. Stir well.
3)      Pack slaw into freeze-or-can jars or plastic freezer boxes or bags, leaving ¼ in. headspace. Seal, label, and freeze.

Yield: about 5 pints

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