Crisp Refrigerator Slaw

David Brandon

By
@FRESHBAKEDIN48

A dear friend made this for years
at family get togethers.Everyone
aways loved it even though she would make it a little on the hot side.I think it goes with almost anything.It has a little salty,
vinegary,krauty,spicey taste.It
keeps in frig.at least a month.
Try it!


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Comments:

Serves:

25

Prep:

1 Hr

Method:

No-Cook or Other

Ingredients

1 large
cabbage head (good and fresh only)
1 large
sweet onion
1 large
sweet green pepper ( fresh )
1 tsp
red pepper flakes
1 or more
jalapeno peppers ( fresh )

NOTE: USE LESS HOT PEPPERS IF YOU DON'T LIKE IT HOT!

Directions Step-By-Step

1
With sharp knife roughly shred 1/8" wide and chop about a 1/2" long
cored cabbage head,green pepper & onion.Finely chop jalapeno peppers. Put all in a large plastic bowl with a lid,mixing well. Then add hot pepper flakes & mix well.(do not grade slaw)
2
Mix canning salt with cold water enough to cover vegs. in bowl.( Mix 1 quart water with 2 tablespoons
salt.Desolving salt well). Put lid on bowl and leave on counter 24 Hrs.( not in refrig.)
3
Next remove slaw with a slotted spoon over into a gallon jug.Fill with cold water to rinse out salt then drain out water.Now add 1 cup apple vinegar
to a quart jar & fill with cold water,pour over slaw & repeat mixture to fill jug,put lid on.Put in refrigerator for 24 Hrs.(Keep in refrig.)
4
Next,drain vinegar mixture from jug and refill with cold water and drain again.Now make same salt - water mixture as before and fill-up jug.Keep in refrigerator and use as needed.(Keep in refrig.)
(Slaw will stay crisp if kept cold)

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy