Coleslaw to Can or Freeze
 
Ingredients:
1 medium head cabbage
1 large carrot
1 green pepper
1 small onion
1 tsp. salt
 
Syrup
1 cup vinegar
¼ cup water
1 cup vinegar
1 tsp celery seeds
1 tsp mustard seeds
 
Shred together vegetable.  Add the salt. Let stand 1 hour.
Drain water from vegetables. Boil syrup ingredient
together for 1 minute. Cool.
 
Add syrup to vegetables. Pack into quart jars and process
in a boiling water bath for 15 minutes, or put into freezer
containers and freeze. Leftovers may be frozen. This slaw
may be drained before use and mayonnaise added, or used as is.
 
DeDe’s note to self:
04/19/08 used 6 bags coleslaw mix with carrots. Add one
large red bell pepper, diced, and one medium sweet onion,
diced. Tripled the syrup, but double may have been enough.
Got 9 pints.  GOOD STUFF!