Preserved Coleslaw

Cabbage is a seasonal vegetable, so preserving cabbage is a great way to be able to enjoy it all year round. We have some beautiful red cabbages growing in our garden at the moment, so this pickled coleslaw recipe is a great way to use them up and the colour is stunning!

Ingredients

• 1 head red cabbage
• 1 red onion
• 1 green apple
• 2 tsp salt
• 1tbsp carraway seeds

Pickling Brine

• 2 cup vinegar
• ½ cup water
• 1 ½ cups rapadura sugar
• (depending on the amount of your shredded vegetables, you may need extra brine)

Method

• Mandolin/shred cabbage, onion and apple, add salt, mix well, leave 1 hour. 
• Boil brine ingredients together for 1 minute then allow to cool slightly.  
• Drain liquid from vegetables, add caraway seeds and mix well.
• Fill jars with vegetables, leaving ½ to 1 inch headspace. Fill the jars with brine, maintaining the headspace. 
• De-bubble jars, then place lids/clips on. 
• Place jars into pot and pour hot water in until it is an inch or so above the jars. Bring to a rolling boil and water bath for 10-15 minutes.
• Turn off heat, leave for 5 minutes then remove jars from pot. Leave on the bench for 12-24 hours before storing away. 

I got 5 pint jars from this recipe. To serve, drain and eat as is or add some mayonnaise. 

Enjoy!