Coleslaw to can or freeze
1 medium head cabbage
1 large carrot1 green pepper
1 small onion1 teaspoon salt SYRUP
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. Drainwater from vegetables.
Boil syrup ingredients together for 1minute, cool. Add syrup to vegetables.
Pack into quart jars andprocess in a boiling water bath for 15 minutes, or put into freezercontainers and freeze. Leftovers may be frozen. This slaw may bedrained before use and mayonnaise added, or used as is.
Dede’s notes: 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. GOOD STUFF.
NOTE: Dede gave me permission to share her recipe with the world, this is very easy slaw to can we haven't tired freezing it yet as we always can it instead.