It sounded really weird the first time I used this recipe, but then I thought, well, you can buy canned coleslaw, so, really this is not so odd. Obviously, this is a recipe for preserving coleslaw, not just making it.
Depending on the size/s of your cabbages, this will will make 6 pints.
1 medium head of cabbage
1 large carrot
1 medium green bell pepper
1 small onion peeled
2 T salt
To make the syrup (you may need to make twice this quantity or even three times, so do so rather than running out:
1 cup apple cider vinegar
2 cups white sugar
1/4 cup water
1 t mustard seed
In a pot, mix the syrup ingredients, and bring to the boil to dissolve the sugar, then let it cool.
Shred the cabbage, the onion, and finely slice the pepper. Place in a large bowl and sprinkle the salt over the top. Mix in, and let it sit for an hour. Rinse and drain at least twice.
Sterilise the jars in the oven at about 110deg C.
Add the vegetable mix to about a third of the syrup and toss to coat the cabbage.
Pack the cabbage mix into the jars, tight, but not like a brick. Pour syrup over the top. I use a chopstick to remove any air bubble and to distribute the syrup. Add more liquid leaving 1/2″ headspace.
Wipe the rims with a wet paper towel or clean wet cloth, put on the lids, add the rings and tighten to finger tight.
Place in water bath, on a rack, where the water is about 60 deg C, covering the jars by about 2 inches. Place a lid on the pot, and bring to a boil, then time the processing for 15 minutes. Turn off the heat, take the lid off, and leave the jars in the pot for 10 minutes. Carefully remove them and place on a towel or wooden board on the bench and leave undisturbed for 24 hours. Check the seals and then leave for a week or so for the flavours to develop.
Eat as it is or drain and add your favourite mayonnaise. Once open, leave the jar in the fridge until you have eaten it all! Otherwise leave the jars in a cool dark place.