If you have been blessed with an abundance of cabbage and cucumbers, here is a quick and easy way to preserve them for use all winter. Both turn out crispy and crunchy and keep well in the refrigerator after thawing. Simply thaw and serve when you need them.
1 medium head cabbage, shredded
1 carrot, grated
1 green pepper, finely diced
1 small onion, finely diced
1 T. canning salt
Combine these ingredients and let sit for one hour.
In the meantime, bring to a boil the following ingredients:
1 cup vinegar
¼ c. water
1 tsp. celery seed
2 cups sugar
Let the mixture cool. Squeeze any excess liquid from the vegetable mixture.
Pour the dressing over the slaw and stir to blend well. Place in plastic freezer
containers or freezer bags, leaving headspace for expansion, seal and freeze.
FROZEN CUCUMBER SALAD
About 2 quarts of cucumbers, sliced thin (peel or leave the skin on)
2 large onions, sliced into rings
2 Tbs. pickling salt
1 ½ cups sugar
1 cup cider vinegar
Heat the sugar and vinegar to dissolve. Let cool
Place the cucumbers, onions and salt in a large container and mix to coat. Let stand in
refrigerator for a couple of hours (or overnight). Drain well. Pour the sugar/vinegar mixture over the vegetables and mix well. Put in freezer containers, leaving enough headspace for expansion.
These keep indefinitely in the refrigerator once they have thawed.