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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.
How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.
Tuesday, May 20, 2014
To get the right consistency with this recipe, do not double 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.
Spicy Pepper Freezer Slaw Recipe
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
Wear gloves when de-seeding and chopping all peppers.
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.
Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.