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Amish Canned Coleslaw

Amish Canned Coleslaw
By Pat Lawson on Monday, October 7, 2013 at 6:53pm

3 cups vinegar
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.

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