Preserved Coleslaw

Ingredients for Slaw:
2 bags cole slaw or 1 head of cabbage
2 Tbsp. coarse sea salt
optional: shredded or chopped add-ins like bell peppers, apple, purple onions, fennel, toasted sesame seeds and more! 

Ingredients for Brine:
1 c. Cranberry Pear White Balsamic (or your favourite White Balsamic Vinegar)
3/4 c. sugar
1/3 c. water
1 tsp. celery seed
1 tsp. mustard seed

Mix cabbage and salt and let sit 2 hours to release water. 

While cabbage sits, boil ingredients for brine for 1 minute to dissolve the sugar and let cool on the counter.

Rinse the cabbage well under running water to rinse off the salt. Squeeze and drain thoroughly - do not skip this step as it will be too watery if you do not drain well. (salad spinner works well)

Sterilize your jars (the half-pint jars are the perfect size to grab for lunch). Pack the jars with the drained coleslaw. You MUST pack the coleslaw tightly into the jars as contents will shrink somewhat. Use your fingers or a fat handled wooden spoon to really push the cabbage in tight.

Once you've packed the cabbage in, add the brine. Let sit for a few minutes so the brine can work its way into the jar and add some more to top off the jar. Be sure to leave a little head room. Clean the edges and put on the lids. Process for 15 minutes in a steam bath. Let the jars cool, make sure they sealed, and store in a cool pantry or fridge. 

**there are many variables in judging how many jars this makes, should be between 4 -6   1/2 pints

Submitted by Virginia Macdonald, Prairie Oils & Vinegars manager

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