Ingredients
Scale
- 14 cups of minced cabbage (I use a food processor.)
- 2 large carrots, peeled and shredded
- 1 large onion, chopped
- 1 to 2 sweet bell peppers, chopped
- 2 tablespoons of salt (or about 1/4 cup if doubling the recipe)
- 8 cups of vinegar
- 4 cups of water
- 7 cups of sugar
- 2 tablespoons of mustard seed
- 2 tablespoons of celery seed
Instructions
- Use a food processor to process all of your vegetables into a minced mixture, similar to what you're used to with coleslaw.
- Mix the cabbage, onions, carrots, and bell peppers together and add salt. Mix well. Place in the fridge to sit for approximately two hours.
- After two hours, drain the slaw and rinse it in cold water, and rinse well.
- Prepare the brine by bringing the vinegar, water, sugar, and spices to a boil.
- Add the veggie mixture, and boil for 10 minutes.
- Ladle the mixture into pint jars, leaving a half-inch headspace. Use a debubbling tool to remove any air bubbles and wipe the rims clean.
- Place new, clean lids on the jars, and screw the rings on finger tight.
- Submerge the jars in a canner under at least an inch of water, and bring the water to a full rolling boil. Process the jars for 10 minutes. Remember to adjust for your elevation.
- Remove jars from canner, and let them sit undisturbed for 12 to 24 hours before checking your seals and storing.
- Prep Time: 2 hours
- Canner Processing Time: 10 minutes
- Cook Time: 10 minutes