Recipe
1 cabbage shredded
1 carrot grated
1 onion chopped
1 bell pepper sliced thinly ( I use yellow and red)
1 tsp salt
Prepare the vegetables, sprinkle with salt and let stand for 1 hour. Drain the liquid after 1 hour. Optional : Vegetable may be rinsed with water.
1 cup 5% white vinegar
1/4 cup water
2 cups sugar
1 tsp mustard seeds
1 tsp celery seeds
I double the syrup recipe.
For a less sweet slaw reduce the sugar to 1 cup.
Prepare the syrup in a pan on the stove, boil the mixture for 1 minute then let the syrup cool.
After 1 hour and draining the vegetables, combine the syrup and the vegetable. Fill sterilized jars with vegetable and syrup to a 1/2 inch head space. Wipe the top rim of the jar with a wet paper towel. Place hot lids on the jars and screw the band finger tight. Process in a water bath canner for 15 minutes.
Slaw is now shelf stable. Refrigerate slaw once the jar is opened.
My experimental jar did seal but I put it in the refrigerator just to be safe.
Enjoy!
24 ноя 2022
