Mix carrots and onion in with the shredded cabbage and then sprinkle salt over the mixture and allow to sit for an hour.
Slaw in jars ready for the syrup to be added.
A journal on what it's really like living in a house that is over a hundred years old and surviving the remodel of a kitchen with too many doorways, and it's plywood floor - someday I'll have real flooring I really will I promise. And having a vegetable garden that is 80% in heavy shade!
I used Dede's recipe and she gave me permission to share it with the world.
Coleslaw to can or freeze
1 medium head cabbage
1 large carrot
1 green pepper
1 small onion
1 teaspoon salt
1 cup vinegar
1/4 cup water
2 cups sugar (we used ¾ cup for better results)
1 teaspoon celery seeds (we liked less seeds use ¼ tsp)
1 teaspoon mustard seeds (we liked less seeds use ¼ tsp)
Shred together vegetables. Add the salt.
Let stand 1 hour. Drain
water from vegetables.
Boil syrup ingredients together for 1 minute, cool.
Add syrup to vegetables.
Pack into quart jars andprocess 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.
4/19/08 used 6 one pound bags of coleslaw mix with carrots. Added one large red bell pepper, diced, and one medium sweet onion, diced. Triple the syrup, but double may have been enough. Got 9 pints.
WAS WONDERING HOW LONG WILL IT KEEP AND DOES IT GET SOGGY?
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