03/02/2023
Carolina Coleslaw
I was asked to re-post my Carolina Coleslaw recipe so here it is!
Enjoy! ❤
Oh My Goodness!! It is so so good!
The flavor is both sweet and tangy. And the slaw stayed crunchy, no mushy cabbage here!
My family loves this slaw and it's always a hit with them and when I take it to others!
If you like a creamy mayo based slaw better you could always drain this when you open it and add your mayo to it. I can tell you now that it is so good just as it is that I’ll never do the mayo thing!!
Honestly, I could sit with a jar of it and eat the whole thing!! Or you could put it on a hot dog or hamburger!
You can either use a medium head of cabbage shredded or a bagged coleslaw mix. I decided to go with the bagged mix. I got a 2 pound bag from Sam’s for $1.98!
Ingredients:
1 bag of coleslaw mix (2 pounds)
1 large carrot - shredded or shaved (I used my potato peeler and shaved it that way)
1 bell pepper - sliced thin
1 small onion - sliced thin
1 teaspoon salt
Mix all of the above ingredients and let it sit for 1 hour.
Meanwhile, when the hour is almost up, get your syrup ingredients together and in a pot.
1 cup white vinegar
1/4 cup water
2 cups sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
Put all the syrup ingredients in a pot and put on a medium heat. Stir until the sugar melts and everything is mixed together.
When the hour is up drain the slaw mix - I rinsed it and drained it a second time. Add the slaw mix to the syrup. Stir it up real good so the slaw is all coated with the syrup.
Fill your hot jars with slaw and add some of the syrup to each jar. I filled all my jars with the slaw mix first then went back through them adding even amounts of the syrup to each jar. Fill to 1/2 inch headspace.
Wipe the rims of the jars with a paper towel that has a bit of vinegar on it (this will make sure your rims are free from any food particles).
Put on the flat lid and the ring/band, tighten the ring/band to finger tight.
When you’ve filled and closed the jars put them into your water bath canner, make sure the water is at least 1 inch over the jars.
Don’t forget to put a splash of vinegar in the water in your canner - this helps to keep your jars from getting cloudy (you should do this every time you use your canner).
When all your jars are filled and in the canner bring the water to a boil. Boil for 10 minutes.
Turn off the heat and let the canner sit for about 5 minutes. At this point you can use your jar lifter and remove the jars from the canner. Put them on a clean towel and allow them to cool completely.
You will start to hear the lovely pinging as the jars seal!
Remove the bands.
Wipe the jars down to make sure they’re clean.
Label your jars with content and date and add them to your pantry!!
You now have delicious crunchy coleslaw ready to eat whenever you want it!
This recipe gave me 5 pints of coleslaw.
Enjoy!!
