Pickled Coleslaw
Ingredients:
1 head cabbage, green or purple – shredded
2 Tb canning & pickling salt
3 whole carrots, peeled and finely shredded
2 c water
2 ½ c white distilled vinegar
2 ⅓ c granulated sugar
4 pinches celery seed
½ teaspoon pickle crisp
Directions:
Combine the shredded/thinly sliced cabbage in a large bowl with the canning salt. Toss the cabbage to mix the salt all through it. Cover the bowl with a tea towel and set it aside for 2 – 4 hours.
Place cabbage in a colander and rinse with cold water to remove as much of the salt as possible. Work in batches, then let the cabbage rest in the colander a few minutes while you prepare the brine.
Combine the water, vinegar, and sugar in a large, nonreactive pot. Bring the mixture to a boil and let it boil for 1 minute. Reduce the heat to keep the brine nice and hot while you do the next step.
Put the shredded cabbage in a large bowl and add the shredded carrots. Mix them together.
Pack the cabbage and carrot mixture into your jars, leaving 1/2 inch of head space.
To each jar add a pinch of celery seed and 1/8 teaspoon of pickle crisp.
Ladle in the brine.
Close the jars and ferment.