PICKLED VEGETABLE SLAW

By dyannucci

wexford tolerton

thanksgiving

Ingredients

• PICKLING MARINADE
• 3 cups sugar
• 8 cups white vinegar
• 3/4 tsp. salt
• 1/4 tsp. ground pepper
• 1 tsp. crushed red pepper flakes
• 2 Tbsp. pickling spice
• 2 sticks cinnamon
• VEGETABLES
• 1 each red, yellow and green pepper (cored, deseeded and cut into strips)
• 4 celery stalks, washed and cut into strips 3 carrots, pealed and cut into strips
• 2 Vidalia onions, peeled and sliced
• 2 cucumbers, peeled, deseeded and cut into 1/4 inch slices
• 1 small bunch of string beans, tops cleaned

Preparation

Step 1

METHOD
Place all ingredients for the marinate in a sauce pan and bring to a boil, stirring until sugar is dissolved.
Place all the vegetables in a bowl and pour over the hot pickling marinate. Let cool and refrigerate in a sealed container. Add 1 or 2 sliced Jalapenos or Banana peppers for extra spice (optional).
Use the slaw afrer 1 or 2 days on salads or with cheese and crackers. Will keep for 7 -10 days.