1 medium head of cabbage
1 large carrot
1 small onion
1 teaspoon salt
Syrup:
1 cup vinegar
1/4 cup water
2 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed
Shred together vegetables. Add the salt. Let stand 1 hour. Drain water from vegetables.
Boil syrup ingredients together for 1 minute, cool. Add syrup to vegetables. Pack into quart or pint jars and process in a boiling water bath for 20 minutes.
I drain this and add a tad of mayonnaise before I use it.
This year's batch has some purple cabbage mixed in.
5 comments:
This sounds really good! I'm going to give it a try next year. Thanks for sharing it. (I grow as much red cabbage as I do green. Mostly for pretty (fresh) slaw or cooked cabbage with butter, salt and pepper. It just adds so much color to a plate.) But I also use it in my sauerkraut. Again, thanks for the recipe!
This does sound good!! thank you for your visit to my blog you have a wonderful night.
what a great idea my friend! I love that mason jar chandelier, too! -Teresa
Mama Pea-You're very welcome.
Blackberry-How've you been? I hope those chickens are doing well. Thanks for stopping in.
Teresa-How are things??Email me if you get a chance. Miss you.
I'm always very careful about my jar sizes when reading canning instructions and among the many instructions I have read on the web, not one is clear about how many jars of what size and how much the salt/sugar syrup is good for. Please tell me how many jars of what size this particular recipe is good for. Also, I have rarely encountered the exact same canning times for pints as with quarts. There is no way 6 pints will need as much time as 6 quarts in either a hot water bath or pressure canner. Can you elaborate, please?
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