Vinegar Cole Slaw
"I found this on the internet, it looked so easy to make. I had to post it so I wouldn't lose the recipe. The nicest thing about this recipe is that it did last about 2 weeks in my refrigerator. It went over very well at our Family's July 4th picnic. I hope you enjoy it as much as we did eating it.
Note: Use the "small cans" of diced tomatoes, I wasn't sure about the ounce size. Also a "small can" of pickle relish is best for this recipe."
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 head cabbage (Med Cut)
- 1 cup sugar
- 1 cup white vinegar
- 2 tablespoons salt
- 1 tablespoon black pepper
- 6 (4 ounce) cans diced tomatoes
- 2 green peppers (sliced like cabbage)
- 1 (6 ounce) jar sweet pickle relish
directions
- Combine sugar, vinegar, salt and pepper over low heat to dissolve the sugar.
- Set aside to cool.
- Mix cabbage, bell pepper and pickle relish together.
- Pour sugar and vinegar mixture over all and mix well.
- Place in a gallon container and refrigerate.
- Better if made ahead and allowed to sit for a couple of days before serving.
- Enjoy.
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RECIPE SUBMITTED BY
litldarlin
Merrillville, Indiana
Love to try different recipes that I've never done before. Nothing to spicy or exotic and if I have all the ingredients I will try to make it. I love this website and all the different chefs on here. I also like to tweak my own recipes that I've posted after I read other chefs tweaks of my recipes. It helps me to be a lot more courageous in trying new recipes on myself. Thank you to all the chefs on Food.com
