Pickled Coleslaw

Prep time: 10 min

Cook time: 5 min

Servings: 10

Yield: 10 servings

Description

A hot mustardy vinegar marinade works its pickling magic on cabbage and onions in this DIY coleslaw recipe that keeps in the fridge for a week.

• 1 cup white vinegar

• 3/4 cup salad oil

• 1/4 cup white sugar

• 2 tablespoons prepared mustard

• 1 tablespoon celery seed

• 1 large head cabbage, shredded

• 1 medium onion, thinly sliced

• 1/4 cup white sugar

• 1 tablespoon salt

1 Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.

2 Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.

3 Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.