Pickled Cabbage Slaw

 A salad in a jar, ready to eat and delicious.  A few simple ingredients and voila!

This recipe makes 8 500ml jars.

Ingredients

3 med.        white cabbages- cored and shredded

1/4 cup.       Kosher salt

1/2 cup.       Each- julienned carrots, red onions, red and yellow bell peppers

1                  Each- Serrano, jalapeño, banana pepper - diced (optional)

3 cups.         Water

4 cups.         White vinegar

3 1/2 cups.   Sugar

Directions

In a bowl, put in the cabbage and cover with salt.

Toss and set aside for a minimum of two hours to overnight so that the salt will soften the cabbage.  No need to salt the other vegetables.

After salting, rinse the cabbage twice to remove as much salt as possible.  In a large bowl, combine the rinsed cabbage with the other vegetables.  Mix well to evenly distribute.

In a stainless steel or enameled pot, heat water, vinegar, sugar.  Heat to a simmer, until the sugar is dissolved.

Add the cabbage/vegetable mixture to the brine, stir once and with a slotted spoon put the cabbage mixture back into the original bowl.  Ladle the veggies into the jars.

Ladle the hot brine into each cabbage-filled jar, leaving 1/2 inch headspace.  Remove air bubbles and refill to the proper headspace.

Wipe the rims of the jars, apply lids and rings to the jars.  Place the jars into the steam canner and process for 15 minutes.  When time is up, turn off the heat, remove the lid carefully and leave the jars to sit in the canner for five minutes.