Freezer Coleslaw

Yield: 6 pints

Ingredients

• 1 large head cabbage, thinly shredded
• 2 teaspoons salt
• 1 cup vinegar
• 1/4 cup water
• 2 cups granulated sugar
• 1 1/4 teaspoons celery seed
• 1 teaspoon mustard seed
• 2 large carrots, shredded
• 1 green bell pepper, diced

Instructions

1. Place cabbage in large bowl and sprinkle with salt. Set aside 1 hour.
2. In saucepan, combine vinegar, water and sugar.
3. Put celery seed and mustard seed in cheesecloth or spice bag; add to mixture. Heat to boiling. Boil for 1 minute; cool to room temperature.
4. Squeeze moisture from cabbage. Combine cabbage with carrots and bell pepper. Pour syrup over cabbage; mix well.
5. Pack into reclosable freezer bags or containers with tight-fitting lids, allowing 1/2-inch head space. Label and freeze for up to 6 months.

Attribution

Posted by kdipaolo at Recipe Goldmine 7/12/01 1:50:37 pm.