Cured Meats & Food Preservation > Pickling & Canning

Lexington Style Slaw

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Big Dawg:
For pulled pork BBQ, I much prefer the red "Lexington" slaw to cole slaw, which I typically reserve for Hot Dogs and Carolina Burgers.

Here's my basic slaw recipe:

1 head of cabbage
1 C Cider Vinegar
½ C Ketchup
½ C BBQ Sauce
4 T Sugar
4 t Red Pepper Flakes

That provides a lot more slaw than I typically need when my GF and I thaw out some pulled pork for the two of us.  I know I could probably store it forever in the fridge, but why take up the space?

I've been canning my spaghetti sauce (we call it GRAVY) and my BBQ beans, but I'm not sure how to proceed here. Do I need to boil, use pressure, or is there another process since this is kinda like pickling?

Thanks in advance.





BD

sparky:
Bookmarked.  Looks good.

hikerman:
Bill your recipe sounds great! We will have to try it.
After checking out the link to Carolina Burgers, I do have one regret. That I didn't get to try one of these tasty-sounding burgers before my health issue. Heaven on a bun!

Big Dawg:

--- Quote from: hikerman on August 16, 2017, 07:55:07 AM ---Bill your recipe sounds great! We will have to try it.
After checking out the link to Carolina Burgers, I do have one regret. That I didn't get to try one of these tasty-sounding burgers before my health issue. Heaven on a bun!

--- End quote ---

Yes, I had no idea until a friend "forced" one on me ! ! !





BD

hikerman:

--- Quote from: Big Dawg on August 16, 2017, 04:11:03 PM ---
--- Quote from: hikerman on August 16, 2017, 07:55:07 AM ---Bill your recipe sounds great! We will have to try it.
After checking out the link to Carolina Burgers, I do have one regret. That I didn't get to try one of these tasty-sounding burgers before my health issue. Heaven on a bun!

--- End quote ---

Yes, I had no idea until a friend "forced" one on me ! ! !





BD

--- End quote ---

That's a good friend Bill! :thumbup:

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