Yield: 2 pints
just checking code
prep time: H & 15 Mcook time: H & 1 Mtotal time:
Ingredients
- 1/2 medium white onion, peeled and very thinly sliced (about 1/2 cup
- 2 carrots, peeled and shredded (about 1/2 cup)
- 1 small jalapeño, ribs and seeds removed, minced (optional)
- 3 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
Instructions:
- Prepare your ingredients and have them ready.
- In a large bowl, toss together cabbage, onion, carrot, and jalapeño, if using. In a small saucepan, combine vinegar, salt, and sugar a cook over medium heat, stirring, until salt and sugar are just dissolved.
- Pour brine over vegetables and toss to combine. Pour into clean pint canning jars and refrigerate. Will keep for about 2 weeks.
All photographs copyright Janet S. Grey.
Recently, I visited Diane and Ryan in Charlotte. There is a resturant there Azteca - which served this slaw. It was wonderful, so of course I came home looking to find it again.
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