Freezer Pickled Cabbage, Coleslaw With Attitude

Recipe Ingredients

2 lbs	908g / 32oz	Shredded green cabbage
1 cup	146g / 5.1oz	Finely-chopped seeded green bell pepper
1 cup	62g / 2.2oz	Thinly-sliced onion
1 cup	110g / 3.9oz	Shredded carrot
1 tablespoon	15ml	Pickling salt
2 cups	396g / 13oz	Sugar
1 1/2 cups	355ml	Cider vinegar

Recipe Instructions

In a large, nonreactive bowl, toss vegetables with salt. Allow to rest at room temperature two to three hours.

Drain vegetables, pressing out excess liquid. Combine sugar and vinegar, stirring to dissolve sugar. Pour syrup over drained vegetables and mix well.

Pack vegetables and syrup in freezer bags or rigid containers and freeze.

Presentation: Thaw pickles about eight hours in the refrigerator before serving.

This recipe yields about 2 quarts.

Cook's notes: Pickling salt is pure salt, not table salt. Table salt has additives. You can use a finely granulated sea salt (pure white) or kosher salt.

Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/

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