When cabbage is growing in abundance in your garden, or you simply want some great coleslaw, mix up a batch of this Pickled Cabbage Slaw. It can be enjoyed fresh, or you can “put some up” to use another day.
This recipe is exactly the same as Grandma Joan’s Coleslaw, only I chopped it more finely, and of course, no mayonnaise is ever added if you are canning it. Does it stay crunchy? You bet it does!
I like to put some up in small 8 oz. jars to enjoy again another day, and with just the 2 of us here most days, that one small jar is enough – then there’s no leftovers hanging out in the refrigerator, but you can use pint or even quart jars if desired.
1 head cabbage (small to medium)
2 large carrots, diced
2 stalks celery, diced
1 small onion, diced
1 red bell pepper, diced (optional)
1 green bell pepper, diced (optional)
1 cup sugar
1 cup white vinegar
1 tsp celery seed
1 tsp mustard seed
1 tsp salt
1 tsp course-ground black pepper
Chop and dice, or process in a food processor, all vegetables and place in large non-reactive bowl (stainless steel or glass).
In a large microwave-safe bowl, combine sugar, vinegar and next 4 ingredients. Stir to combine and microwave on high, or heat on stove top in a large saucepan, until mixture almost boils, about 2 minutes. Stir and allow to cool to room temperature.
Once cooled, stir sugar/vinegar mixture into veggies and toss to thoroughly combine. Chill, covered in a refrigerator several hours. Makes approx. 4 cups of coleslaw.
When ready to can, pack coleslaw into half-pint, pint or quart canning jars, leaving 1/2-inch head-space. Process in boiling water bath 15 minutes.
Remove jars from water bath and let cool on your kitchen counter-top 24 hours undisturbed. Store in pantry up to one year.
Serving: Eat as is out of the jar, or drain and add some mayonnaise for a more creamy texture.