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Canned Coleslaw

DSCN0055 I was sceptical when I started this adventure. I am happy to report it turned out well. After canning the slaw is not crisp but is is still crunchy. It reminds me of left over fresh coleslaw. It is nice to have a way to save all the cabbage before it goes bad. Bluntly; this is sweet pickled cabbage. This makes 3 to 4 pints. Ingredients:

  • 1 medium head cabbage
  • 1 large carrot
  • 1 small sweet onion
  • 1 teaspoon salt

Syrup:

  • 1 cup vinegar
  • ¼ cup water
  • 2 cups sugar
  • 1 teaspoon celery seeds

Directions:

  1. Shred together vegetables.
  2. Add the salt.
  3. Let stand 1 hour.
  4. Drain water from vegetables.
  5. Boil syrup ingredients together for 1 minute.
  6. Cool.
  7. Add syrup to vegetables.
  8. Pack into quart jars.
  9. Process in a boiling water bath for 15 minutes, or put into freezer containers and freeze.

To serve:

  1. Drain Syrup
  2. Add mayonnaise to taste
  3. Salt and Pepper maybe added

And there you have it. If you have any left overs they can be frozen. Live, Laugh and Enjoy! ~Fire-Eyes    

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