Thank goodness I saw this recipe. There is an Amish one that is getting lots of raves but it is 4 cups white vinegar for the liquid and 4 cups sugar along with the mustard seed and celery seed. I was debating about subbing half apple cider vinegar. I am definitely going to do that.... THANK YOU!!
Thank you for sharing. Would like to see how it looked etc after coming out of the jar & with the dressing added. Good video and clear speech! Great job.
Do get yourself a small sprayer and mix up some Dipel (which is Bt and certified for organic use). Spray cabbages early on before you see any moths or worms. Spray after rains and every other week or as needed. Thank you for you straightforward recipe and pleasant teaching style.
Very nice video. I’ve made this recipe many times and I’m so thrilled that FINALLY someone has reduced the amount of sugar in the recipe. Other recipes have way too much sugar. I tried draining it and mixing it with mayonnaise and it was a big “NO” for me. The mayo didn’t mix in well and the appearance with the mayo wasn’t appealing. But you can try it and see if it appeals to you.
I agree, I think the amount of sugar in this recipe works just fine, but the nice thing about canning your own is you can adjust such things! We liked it mixed with mayo, I used homemade mayo so I'm not sure if that made any difference in helping the consistency.
@@growpreserveeat557 Maybe it would make a difference. I just used the store bought stuff and it was dreadful. When I get up the courage to make homemade mayonnaise, I’ll give it another try. But I actually enjoy it in the brine. I’m binge watching your channel and I’m loving your style and way of doing things. I’m so glad I’ve found your channel. Some of the other channels are so “over-produced” and not natural. Thank you again for sharing with us.
@@cbordes1 I use homemade mayo too and it works great! It is SO easy to make! I just use a wide-mouth mason jar and a stick blender and blitz mine up in 20 seconds. I have also done half mayo, half Greek yogurt as a dressing for the coleslaw and that's good too!
Love this video!! Thanks for the easy to follow turtorial as well as the yummy looking recipe. I do have a question could I use 3 cups of white vinegar and 1 cup of cider vinegar instead of 2 cups of each? I'm not such a fan of cider vinegar, I will use it but I don't like it to overpower the taste in a recipe. Thank you for sharing and thank you so much for any assistance you have to offer. This will be my first time canning coleslaw. Thank you!!
Yes, I think that any ratio of vinegars would work just fine, reduce the apple cider vinegar down to your preference and sub in the equivalent amount of white vinegar (or any vinegar of choice really!) Thanks!
I wish I had seen your video a bit earlier. I canned four pints of just cabbage and carrots, and four pints with cabbage, carrots, onion, and red bell pepper. It's good, but soooo overly sweet. The recipe for the brine had one cup vinegar, a quarter cup of water and TWO CUPS of sugar! I did cut down to 1 1/4 cups of sugar, but it is still way too sweet. I am anxious to try your recipe in a couple of weeks to can some to have for winter.
Hi Cheryl, the slaw does not need to be completely submerged in the brine. I try to make sure the brine is at least level with the slaw, but if there are a few bits sticking out that should be okay!
I did! Straight out of the jar its similar to sauerkraut but the added spices gives it a little more flavor. Last night I drained the extra liquid added a spoonful of mayo and a pinch of sugar and it made a great coleslaw alternative.
By dressing do you mean the vinegar/sugar/spices mixture? If so, than no, it's not necessary, you can let it cool a little bit, but you do want the liquid warm for the water bath process.
Sauerkraut has basically the same main ingredient, which is cabbage, but traditional sauerkraut doesn't actually use any vinegar or sugar in the recipe, it is salted and then self brines. With the added carrots and celery seeds I decided this was closer to what I would use for a coleslaw mix, and the vinegar/sugar brine is very similar to a style of vinaigrette found in some coleslaw recipes :) To summarize: Are both sauerkraut and this recipe similar in the sense that they both have pickled cabbage? Absolutely! The method of pickling, added ingredients and end results are slightly different.
Really love your recipe. We've been enjoying this jarred coleslaw for a year now and making a batch now. Thank you for posting!❤
Best recipe I have seen yet that doesn’t have like 2 cups of sugar! Cannot wait to can it! Thanks so much!!
Making it look easy and yummy thank you
Nice, thanks for sharing..❤
I found this at just the right time! I have a BUNCH of cabbage that I was trying to figure out how to preserve…. THANKS!
Thank goodness I saw this recipe. There is an Amish one that is getting lots of raves but it is 4 cups white vinegar for the liquid and 4 cups sugar along with the mustard seed and celery seed. I was debating about subbing half apple cider vinegar. I am definitely going to do that.... THANK YOU!!
Thank you, I can't wait to try this recipe. May God be with you and your family.
This is awesome in tuna salad!
I haven't tried it in Tuna Salad yet, that sounds yummy! Thanks for the suggestion :)
Thank you for sharing!
Thank you so much for sharing your recipe!!!
Awesome. Thank You 💐
I love your video!! Thank you for sharing!! Canning it today!!
Love, love, love your videos...I have made your cole slaw...awesome
Thank you. I really enjoyed your video. Love your voice. 💕
Thank you so much!
Thank you for sharing. Would like to see how it looked etc after coming out of the jar & with the dressing added. Good video and clear speech! Great job.
I will try to remember in a future video/next time we have some to grab a clip or do a short video on how I like to make it :)
Great video. Love that container with measurements
Yes, the container has come in very handy when dealing with a lot of produce, I also use it for my cheese making!
Thank you so much!
Do get yourself a small sprayer and mix up some Dipel (which is Bt and certified for organic use). Spray cabbages early on before you see any moths or worms. Spray after rains and every other week or as needed.
Thank you for you straightforward recipe and pleasant teaching style.
Keep up the good work
Will do!
Good recipe, can't wait to try this tomorrow.
Thank you :)
Yes
Very nice video. I’ve made this recipe many times and I’m so thrilled that FINALLY someone has reduced the amount of sugar in the recipe. Other recipes have way too much sugar. I tried draining it and mixing it with mayonnaise and it was a big “NO” for me. The mayo didn’t mix in well and the appearance with the mayo wasn’t appealing. But you can try it and see if it appeals to you.
I agree, I think the amount of sugar in this recipe works just fine, but the nice thing about canning your own is you can adjust such things! We liked it mixed with mayo, I used homemade mayo so I'm not sure if that made any difference in helping the consistency.
@@growpreserveeat557 Maybe it would make a difference. I just used the store bought stuff and it was dreadful. When I get up the courage to make homemade mayonnaise, I’ll give it another try. But I actually enjoy it in the brine. I’m binge watching your channel and I’m loving your style and way of doing things. I’m so glad I’ve found your channel. Some of the other channels are so “over-produced” and not natural. Thank you again for sharing with us.
Like you I don't know about the sugar.
@@cbordes1 I use homemade mayo too and it works great! It is SO easy to make! I just use a wide-mouth mason jar and a stick blender and blitz mine up in 20 seconds. I have also done half mayo, half Greek yogurt as a dressing for the coleslaw and that's good too!
Love this video!! Thanks for the easy to follow turtorial as well as the yummy looking recipe. I do have a question could I use 3 cups of white vinegar and 1 cup of cider vinegar instead of 2 cups of each? I'm not such a fan of cider vinegar, I will use it but I don't like it to overpower the taste in a recipe. Thank you for sharing and thank you so much for any assistance you have to offer. This will be my first time canning coleslaw. Thank you!!
Yes, I think that any ratio of vinegars would work just fine, reduce the apple cider vinegar down to your preference and sub in the equivalent amount of white vinegar (or any vinegar of choice really!) Thanks!
@@growpreserveeat557 Much appreciate your prompt response and assistance! Thank you, Happy Canning!! :)
I wonder if we could substitute the sugar with a sugar free alternative
A food processor works well to slice cabbage and carrots it’s time efficient as well
I wish I had seen your video a bit earlier. I canned four pints of just cabbage and carrots, and four pints with cabbage, carrots, onion, and red bell pepper. It's good, but soooo overly sweet. The recipe for the brine had one cup vinegar, a quarter cup of water and TWO CUPS of sugar! I did cut down to 1 1/4 cups of sugar, but it is still way too sweet. I am anxious to try your recipe in a couple of weeks to can some to have for winter.
Oh man, that does sound like it would be super sweet! Hopefully your next batch will be better, happy canning!
Does the brine need to cover the slaw in the jars or no? I so want to make this.
Hi Cheryl, the slaw does not need to be completely submerged in the brine. I try to make sure the brine is at least level with the slaw, but if there are a few bits sticking out that should be okay!
Did you end up liking this, with the reduced sugar? Good video, thank you!
I did! Straight out of the jar its similar to sauerkraut but the added spices gives it a little more flavor. Last night I drained the extra liquid added a spoonful of mayo and a pinch of sugar and it made a great coleslaw alternative.
@@growpreserveeat557 made 15jars last night!
How long did you process these 15 min?
I did 10 minutes after the water had reached a full boil :)
👌🏻🌼
Can I use only white vinegar?
No you can use other vinegar, apple cider vinegor would also work
I'm curious about the texture of the final product. Is it soggy and soft or crisp like coleslaw?
More similar in texture to crisp coleslaw I would say. It's definitely crispier than cooked cabbage!
@@growpreserveeat557 Thank you for your video and response! I will try this recipe.
Did I miss how many heads of cabbage?
NVM found it :).
Is it not necessary to cool the dressing?
By dressing do you mean the vinegar/sugar/spices mixture? If so, than no, it's not necessary, you can let it cool a little bit, but you do want the liquid warm for the water bath process.
Are you fixing sourkrauto
Are you sure that's not sourkraut instead of cold slaw
Sauerkraut has basically the same main ingredient, which is cabbage, but traditional sauerkraut doesn't actually use any vinegar or sugar in the recipe, it is salted and then self brines. With the added carrots and celery seeds I decided this was closer to what I would use for a coleslaw mix, and the vinegar/sugar brine is very similar to a style of vinaigrette found in some coleslaw recipes :)
To summarize: Are both sauerkraut and this recipe similar in the sense that they both have pickled cabbage? Absolutely! The method of pickling, added ingredients and end results are slightly different.
@@marylou1479 Sauerkraut is fermented, while coleslaw is brined (pickled). They are very related dishes, but different preservation process.
people the apple cider vinegar cut down on the sugar in it.
I didn’t see you cut the core out of the cabbage
I did cut the core out of the cabbage, the footage just may not have made the final cut :)
Thank you so much!