CRISP REFRIGERATOR SLAW
A dear friend made this for years at family get togethers.Everyone aways loved it even though she would make it a little on the hot side.I think it goes with almost anything.It has a little salty, vinegary,krauty,spicey taste.It keeps in frig.at least a month. Try it!
Provided by David Brandon
Categories Other Salads
Time 1h
Number Of Ingredients 6
Steps:
- 1. With sharp knife roughly shred 1/8" wide and chop about a 1/2" long cored cabbage head,green pepper & onion.Finely chop jalapeno peppers. Put all in a large plastic bowl with a lid,mixing well. Then add hot pepper flakes & mix well.(do not grade slaw)
- 2. Mix canning salt with cold water enough to cover vegs. in bowl.( Mix 1 quart water with 2 tablespoons salt.Desolving salt well). Put lid on bowl and leave on counter 24 Hrs.( not in refrig.)
- 3. Next remove slaw with a slotted spoon over into a gallon jug.Fill with cold water to rinse out salt then drain out water.Now add 1 cup apple vinegar to a quart jar & fill with cold water,pour over slaw & repeat mixture to fill jug,put lid on.Put in refrigerator for 24 Hrs.(Keep in refrig.)
- 4. Next,drain vinegar mixture from jug and refill with cold water and drain again.Now make same salt - water mixture as before and fill-up jug.Keep in refrigerator and use as needed.(Keep in refrig.) (Slaw will stay crisp if kept cold)
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