Three Weeks Slaw
This recipe appeared in the May, 1999 newsletter. From the kitchen of my mother, Doris Shearin.
List of Ingredients
2 cups sugar (or artificial sweetener to equal 2 cups)
2 cups water
2 cups white vinegar
1 tsp salt
1 tsp mustard seed
4 1/2 lbs shredded cabbage
2 Bell peppers, diced
1 large onion, diced
1 jar pimentos
Recipe
Combine first five ingredients and bring to a boil, stirring until sugar dissolves. Remove from stove and cool. Pour over remaining ingredients. Refrigerate. Makes 1 gallon of slaw. Can be kept covered in refrigerator up to three weeks. (I usually halve the recipe, as we won't eat a whole gallon in three weeks. I store in a glass jar so I don't overlook it.)
|
|
member logon
