Canned Cole Slaw

Recipe Rating:
 3 Ratings

Ingredients

1 medium head of cabbage
1 large carrot
1 medium green bell pepper
1 small onions, vidalia, peeled
2 Tbsp canning salt, kosher salt
SYRUP
1 c apple cider vinegar
2 c white ganulated sugar
1/4 c water
1 tsp celery seed
1 tsp mustard seed

The Cook

evelyn horsley Recipe
Lightly Salted
franklin furnace, OH (pop. 9,301)
evelynhorsley
Member Since Nov 2010
evelyn's notes for this recipe:
Yes you read the title correctly. This is the best canned cole slaw you will ever eat. I got the recipe from a canning group and it was posted by Dede Rader kelly, I have tweaked it by decreasing the sugar content. I don't think you will miss the sugar if you need more just add it.
This recipe is sooo easy and you will be making more the next time. I have made 5 batches and we eat it almost every day and keep a jar opened in the fridge. It stays so crispy and GOOD!!
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Directions

1
In a non reactive pan mix vinegar, sugar, water, and spices.Bring to boil and boil for 1 minute and mix to dissolve sugar, Let mixture cool.
2
Shred cabbage I used my slicing blade on my food processor. Shred onion, carrot and bell pepper I used my shredder blade on my food processor.
Put veggie mixture in a large bowl and sprinkle with the 2 tablespoons of canning salt and let it set for 1 hour. Then rinse and drain at least twice to get out the excess water.
3
Add rinsed and drained cabbage mixture to cooled syrup and toss, making sure you coat all of the cabbage. I always make 2 batches of syrup/brine so I know I will have enough to cover my cabbage.
4
Sterilize jars and keep hot, after mine is sterilized I put them in my oven at 200 degree to keep them hot, then take them out in batches of 6.

Pack cabbage mixture in hot jars, tight but NOT like a brick. Then dip and pour syrup over cabbage mixture, leaving 1/2 inch head space.

Wipe jar rim with vinegar/water paper towel.Screw bands finger tight.
Place in Boiling water Bath where water is warm but not too hot since your brine/syrup is not hot it is just room temperature. After water comes to a boil in canner with cole slaw jars, process 15 minutes and turn off heat, take canner lid off and let cole slaw jars sit in canner 10 minutes before taking out of the canner. Place on towel on counter or table out of draft until the jars have sealed. After 24 hours remove rings and wash jars in mild luke warm sink of water and rinse and dry dropping jar rings in the washing water wash, rinse and dry rings for next time. Store jars without the rings if lid pops off then discard contents.
5
When ready to eat (after about a week if you can wait that long) you can eat it like it is with the brine or you can drain it and add Mayonnaise. Either way it is wonderful. I like to get it cold and add mayo if you start with fresh crunchy cabbage it stays very crunchy!!
6
I hope you enjoy this recipe it is my most favorite recipe I have ever made, our whole family loves it
Comments

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user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jul 31, 2012
hummmmmmm, interesting.
user Tina Simpson ChefetteTina - Jul 31, 2012
Never heard of doing this.. Will try it:). Where did you come across the recipe?
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jul 31, 2012
@Tina........
Farm Bell At Chickens in the Road, has one...
chickensintheroad.com/farm-...

Mom's Cafe Home Cooking also has one...
momskitchencooking.blogspot...

A Food Journey to Go, has one using "Splenda"
www.afoodjourneytogo.com/20...
user Tina Simpson ChefetteTina - Jul 31, 2012
Thanks.. I will try this. I have 2 heads of cabbage in the fridge now.

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