Take advantage of Fall cabbage and carrot harvest to make pickled slaw to use any time of year. Even if you don’t like traditional coleslaw, you are sure to like this. Try it in all the serving variations recommended to discover its versatility.
PICKLED CABBAGE SLAW (Pantry Cooking with Home Preserved Foods)
5 pounds green cabbage, shredded
2 large carrots, shredded
1 small green pepper, diced
1 medium red pepper, diced
1 medium white onion, diced
2 teaspoons pickling salt
SYRUP:
2-1/2 cups white vinegar
1/2 cup plus 2 tablespoons water
5 cups sugar
2-1/2 teaspoons celery seeds
2-1/2 teaspoons mustard seeds
For preparation and canning instructions, go here.
Makes 9 pints.
Serve as is or drain and add mayonnaise to taste. Or drain and add shredded broccoli stems and crumbled cooked bacon.
