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Post by Sheila on Jan 16, 2012 11:55:17 GMT -5
Pickled Cabbage Slaw
3 medium heads white cabbage - cored and shredded 1/4 cup kosher salt1/2 cup each julienned - carrots, red onions, red and yellow bell peppers1 each serano, jalapeno, and banana pepper - diced (optional)
3 cups water 4 cups white vinegar 3 1/2 cups sugar
Pre-Prep: In a bowl put in the cabbage and cover with salt. Toss and set aside for minimum two hours to overnight in the fridge so that the salt will soften the cabbage. You do not need to salt the other julienne veggies.
Preparation : Prepare 6 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
After salting rinse the cabbage twice to remove as much salt as possible. In a large bowl combine the now rinsed cabbage with the other julienne vegetables. Mix well so they are evenly distributed.
Cooking: In a stainless steel or enameled dutch heat water, vinegar, sugar. Heat to a simmer until the sugar is dissolved. Add the cabbage/veggie combo to the brine, stir once and with a slotted spoon put the cabbage/veggie back into the original bowl. You are just getting them hot. Ladle the veggies into jars.
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