Servings: 3 to 4 pints
1 medium head cabbage
1 large carrot
1 green pepper
1 small onion
1 tsp. salt
1 cup vinegar
¼ cup water
2 cups sugar
1 tsp celery seeds
1 tsp mustard seeds
Shred together vegetables. Add the salt and toss well. Let stand 1 hour. Drain water from vegetables. Rinse thoroughly and drain well again if you desire to reduce the salt content. Boil syrup ingredients together for 1 minute. Cool to at least lukewarm/room temperature. Add vegetables to cooked syrup/brine; mix well. Pack into pint (or quart) jars, adding more syrup as needed (as you debubble the jars) to cover the veggies, leaving 1/2 inch headspace. Process in a boiling water bath or steam canner 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.
04/19/08 used 6 bags coleslaw mix with carrots. Added one large red bell pepper, diced, and one medium sweet onion, diced. Tripled the syrup, but double may have been enough. This made 9 pints.
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