Coleslaw that has been pickled
I said the other day that I was going to make pickled cabbage, so I made some yesterday. When I say "y'all" that something is great, I really mean "over the moon great." This morning, Zaylee and I went to the market to get cabbage so I could make more today. In an hour, it will be ready to can here. I made yesterday's pickled coleslaw with the last cabbage from our yard. There was a pint of brine left over, so I am also trying the refrigerator way for a couple of half pints. If the fridge way works, I'll know in about a week. If it does, I'll keep this in the fridge all the time and be happy to know I also have some that won't go bad. This will taste great on bbq sandwiches, hotdogs, fish tacos, burgers, and even right out of the jar.
I have to give credit where credit is due. I found "The 1870's Homestead" on Facebook when I was looking for canning ideas a few months ago. When I saw that she made pickled coleslaw, I knew I had to try it. She puts red cabbage and peppers in hers, but I kept mine simple with just cabbage and carrots. My grandparents made chow chow and relish with cabbage. This is nothing like what they made, but I think they would love it just as much as I do. Last night, I really thought about opening a jar to eat as a snack. You're supposed to wait a few weeks before opening, but I'm not sure I can wait that long. That's why I'm hoping the fridge way works.
Coleslaw with pickles (makes 3 pints)
- 1 big cabbage head
- 2 T. pickle salt
- 2 carrots cut into thin strips
- 2 C. water
- 2 1/2 c. of white vinegar
- 2/3 of a cup of white sugar
- The seeds of celery
- Wash the cabbage, then cut it in half and take the center out.
- Shred the cabbage into small pieces and put them in a bowl. Salt the cabbage and rub it in with your hands. Wrap it up and put it in the refrigerator for 2 hours.
- Rinse well with cold water and then empty. Add to the carrot strips.
- Bring the water, vinegar, and sugar to a boil in a pot.
- Make sure the sugar is gone by whisking, and then turn off the heat.
- Add the cabbage and carrots to the pot, turn off the heat, and let them sit for 1 minute.
- Have jars with clean lids and bands and that have been washed ready.
- Fill each jar with vegetables and salt to within 1/2 inch of the top.
- Into each jar, put a pinch of celery seeds.
- Wipe the edges with a vinegar-soaked paper towel, and then put on the lids and bands.
- Get your water bath canner hot, and then put the jars in it.
- Set a timer for 15 minutes once the canner is at a rolling boil.
- Once the jars are done, take the lids off and let them sit for 5 minutes.
- Then, place them on a towel-covered table to cool.
- Once the jars are cool and sealed, take off the bands and put them somewhere cool and dark.
- At least two weeks should pass before you open.
- Once it's been opened, it can stay in the fridge for up to a month.