Does anyone make freezer slaw or pickles? I noticed a recipe in the ball blue book for slaw, and have tried pickles at my sister-in-law's mom's house, which were crisp and yummy, but she won't tell how she makes them. I tried to duplicate last year, but they were soggy when I thawed them. Is there some secret to making them and having them come out crisp? Or is the slaw limp when thawed? Thanks! Jan

-- Jan B (Janice12@aol.com), May 26, 2000

Answers

Jan, I make what I call freezer cucumbers. I peel and slice cucumbers and lots of onions. Soak the cukes in salt water for a while. Rinse and drain. Bring just to a boil 2 cups water, 1 cup apple cider vinegar and 1/2c. honey, pour over cukes and onions, cool, freeze. You can adjust the solution to your taste. They aren't crisp but they're good esp. with a tomatoey dish(like spaghetti). The freezer slaw I've had is always limp. I've made the blue book rec. only I use honey. If you find somemthing really good let us know.

-- Cindy (atilrthehony_1@yahoo.com), May 26, 2000.

Hi Jan, here's a recipe I got from my mother-in-law, that every time I had it was crisp and really good.

1 medium cabbage, shredded 1 carrot, grated 1 green pepper, grated 1 tsp salt Mix salt with cabbage, let stand 1 hour. Squeeze out excess moisture, add carrots & peppers. While cabbage is standing, make this dressing. 1 cup sugar 1 tsp celery seed 1/4 cup water 2 cup sugar 1 tsp whole mustard seed combine and boil 1 minute. Cool to lukewarm. Pour over slaw mixture. Put into containers, cover and freeze. Left over slaw can be refrigerated. Enjoy!

-- Anne (mistletoe@earthlink.net), May 27, 2000.