Spicy Pepper Freezer Slaw Recipe
Our garden did extremely well this past year and we are already thinking about our new garden that we will put in once Spring arrives again. This time around our garden will be double the size and we will include even more veggies than we did before.
One of the things that we have always been able to grow in abundance has been a wide variety of peppers. Since we always get a lot of peppers, I look for various freezer slaw and salad recipes to preserve our harvest.
To get the right consistency with this recipe, we do not recommend doubling the ingredients to make bigger batches. You will want to stick with preparing one batch at a time. Before you get started, make sure you have several 1 cup and 2 cup capacity freezer containers on hand.
- 1 cup granulated sugar
- 1 cup white vinegar
- 1 cup water
- 3/4 tsp. celery seed
- 3/4 tsp. ground yellow mustard
- 5 cups cabbage, shredded
- 2 small scallions, finely diced
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 1 small banana pepper, chopped
- 1 chili pepper, chopped
- 1 tsp. salt
- 1/2 tsp. ground black or white pepper
- In a large saucepan combine together the granulated sugar, vinegar, water, celery seed and ground yellow mustard. Simmer this mixture over medium to high heat until it reaches a boiling point…boil for 30 seconds at a hard boil. Turn off heat and let cool.
- In a large mixing bowl combine together the cabbage, green & red bell peppers, banana pepper, chili pepper, salt and ground pepper. Cover bowl and let it sit for 1 hour. Drain away liquid that forms by using a strainer or colander. Place mixture back into the mixing bowl and slowly pour in the boiled vinegar mixture, stirring as you are pouring the liquid in. Stir until all ingredients are well combined.
- Use a large spoon and spoon the slaw into your freezer containers leaving a 3/4″ head space at the top. Cover and label containers. Place them in freezer. The slaw will keep for up to 6 months.
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