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Freezer Coleslaw




  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 1 minute; cool to room temperature.
  4. Squeeze moisture from cabbage. Combine cabbage with carrots and green 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.

Makes 6 pints.

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


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