Freezer Coleslaw Recipe
Yield: 14 CupsRecipe by luhu.jp
Ingredients:
12 cup: Shredded cabbage,
1 tsp: Salt,
1 cup: White vinegar,
1/3 cup: Granulated sugar,
1/4 cup: Water,
1 tsp: Mustard seeds,
1 tsp: Celery seeds,
2 cup: Shredded carrots,
1: Green pepper, finely chopped
Directions:
Toss cabbage lightly with salt. Cover and let sit for 1 hour; drain
well. Meanwhile, in saucepan, combine vinegar, sugar, water, mustard
seeds and celery seeds. Bring to boil and boil for 1 minute; cool
completely.
In large bowl, mix together cabbage, carrots and green pepper; add
vinegar mixture. Spoon coleslaw into plastic containers, leaving a 1
inch head space. Seal, date and freeze. (The coleslaw will keep for
up to 3 months in freezer. To thaw, place overnight in refrigerator.
One-cup containers can be thawed on kitchen counter in 2 hours.)
Makes about 14 cups Typed in MMFormat by cjhartlin@msn.com Source:
Canadian Living
Source from luhu.jp
well. Meanwhile, in saucepan, combine vinegar, sugar, water, mustard
seeds and celery seeds. Bring to boil and boil for 1 minute; cool
completely.
In large bowl, mix together cabbage, carrots and green pepper; add
vinegar mixture. Spoon coleslaw into plastic containers, leaving a 1
inch head space. Seal, date and freeze. (The coleslaw will keep for
up to 3 months in freezer. To thaw, place overnight in refrigerator.
One-cup containers can be thawed on kitchen counter in 2 hours.)
Makes about 14 cups Typed in MMFormat by cjhartlin@msn.com Source:
Canadian Living
Source from luhu.jp