Freezer slaw

I tried something new last night.  I’ve actually been meaning to do it for a while, but, you know, I’ve been busy. :)

But I had found a recipe for Freezer Slaw that intrigued me–I’m not a saurkraut fan, so I didn’t really want to make that with my garden cabbage, but I didn’t really have any other ideas.  Last year I just chopped, blanched, and froze some to use for soup, but honestly I think I still have some of that left from last year.

So, I decided to try this Freezer Slaw. Basically you just shred the cabbage and some peppers, onion, and carrot, sprinkle some salt on them, and let them sit for an hour. While that’s happening (or later, if you didn’t actually read through the directions first. . . ahem), you boil sugar and vinegar and some celery seed and mustard. Then, you let the liquid cool, and when it’s cool you pour it over the shredded veggies (which you have drained at this point) and put it in freezer containers.  I happened to have some nice Ball freezer pints, so I used those–it was a smallish head of cabbage, a little less than 2 pounds, and I got four pints of slaw.

I’m really interested to try it–I may have to take one out of the freezer tonight and give it a taste, just so I know if I should do that with my last head of cabbage as well. Really I suppose the worst that can happen is that it’s mushy–but I suppose letting it sit in salt first helps, as does the fact that you don’t cook it at all. So, we’ll see–I have high hopes. I’ll let you know what I think of it.

I didn’t take any pictures of the freezer slaw, and that probably would have been kind of boring anyway, so here’s a shot of my purple runner beans–they remind me of sweet peas and they are just beautiful right now–blooming up a storm! :)

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2 Responses to Freezer slaw

  1. Betty Beal says:

    I have made Freezer Slaw for a number of years. It will not be mushy when you thaw it out and will stay crisp for quite awhile in the refrig. The flavor gets better as it sits in the refrig.

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