Amish canned coleslaw
Posted 04 September 2012 - 06:58 PM
3 cups white sugar
2 tsp. salt
1/2 tsp. celery seed
1/2 tsp. mustard seed
1 cup chopped celery (fine)
1/2 cup diced onions
2 cups shredded carrots
1 large head of cabbage, cored and shredded
Mix vinegar, sugar, and spices. Then mix everything together well. Pack into sterilized pint jars, leaving 1/2 inch headspace. Add extra "juice" to ensure that jar is about half full or greater. Wipe rim of jar clean. Place hot, previously simmered lid on jar and screw ring down firmly tight. Process in a boiling water bath canner for 10 minutes.
This recipe is a great way to use up cabbage. It can be eaten as a side dish or in stir-fry recipes or used as a filling ingredient for egg rolls. You can save the leftover "juice" in the jars after using and use it for salad dressing. If you like your coleslaw with mayonnaise, drain a jar of canned coleslaw and add your favorite coleslaw dressing.
Posted 04 September 2012 - 07:01 PM
Posted 04 September 2012 - 08:11 PM
Posted 04 September 2012 - 08:29 PM
I don't see 'middle finger tip" as an ingredient, is that part of the actual recipe, or it is a modification you have made?
Shhhhh....A good cook never reveals their secret ingredient.
Posted 07 September 2012 - 05:35 AM
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