Crisp Pickled Cole Slaw

Recipe by LisaAnne G
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Finely shred the 2 different color cabbages(I use a mandolin, but a very sharp knife does just fine).
  • Slice the peppers thinly and chop into small pieces.
  • Cut the onion into 4 pieces.
  • Thinly slice the four pieces and separate into slices.
  • Finely julienne the 2 carrots(or more if desired) and cut into small pieces or grate them on a grater.
  • Place all the chopped and shredded vegetables into a large bowl.
  • In a small saucepan combine the sugar, vinegars, salt and celery seed.
  • Bring to a boil.
  • Boil for 3 minutes.
  • Pour the hot vinegar over the shredded and chopped vegetables.
  • Combine well.
  • Transfer into large jars to store in the refrigerator.
  • Cool before serving.
  • This keeps for a very, very long time in the frig and actually gets better after "pickling" for several days.
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