№ 483 - Pickled Cabbage Slaw

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:

1. Prepare your ingredients and have them ready.  
2.  
3. 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. 
4.  
5. 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.

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Recipe adapted from Serious Eats

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.