FREEZER SLAW

That summertime garden is beginning to fill the kitchen with her bounty! It’s time to start working on storing that harvest in easy & delicious ways!

When I was a child, my Granny always made freezer slaw. I remember the look of it, and the smell of the kitchen when she was making it, but I was too young to understand what she was doing or to ask for a recipe. All these years later, I’ve been looking to make some freezer slaw like she made. My sister-in-law shared this recipe with me that she got from her Aunt Edna, and I’m happy to report that it tastes just like what Granny made. I will say, I rough chopped my veggies, and future slaw will have to be much more shredded to be exactly like Granny’s. I believe maybe a whirl through the food processor would do the job, but we will have to do that another time. I do have another head of cabbage left, so I may make a second batch because it really is easy. The hardest part is chopping the veggies!

I didn’t take a lot of pictures to document the process of this slaw making experience. I was focused on the task at hand, but I can quickly recount for you the steps I took so you can make your own freezer slaw!

What I used:

4 heads of cabbage

4 large carrots (2 cups mini carrots)

8 mini sweet sweet peppers (orange, red, yellow, and green)

2 large onions

celery seed, mustard seed, sale, sugar, vinegar, water

Rotary Cheese grater, veggie chopper, freezer boxes, stock pot, large bowl (if you choose to make a purchase from my links, I may receive a small commission).

I began by cleaning and chopping all the veggies and placing them into a large bowl. I made 4 times the recipe that was shared with me. I sprinkled 4 tsp salt over the cabbage and mixed with hands and allowed to set for 1 hour, then I drained off the water that was setting on the bottom of the bowl. Once I finished this, I made my pickling brine. I put vinegar, water, sugar, celery seed and mustard seed into stock pot and brought to a boil. I allowed the brine to cool for about 30 minutes then poured over the veggie mix, you can’t really mix this up, but I just pushed the veggies down into the brine and weighed down with another bowl for about 30 minutes then I mixed and put into freezer boxes dividing the juice as equally as possible into the boxes. Put lids on boxes and put in freezer. I also filled a glass jar and put it into my fridge so we could eat it over the next couple of days.

Y’all, this slaw tasted just like Granny’s and it is beautiful. I’m about to have some for my lunch. I hope you’ll give this a try because it is truly delicious. Enjoy your gardens bounty!

XOXO