Pickled Dressing Food

PICKLED COLESLAW

Pickled Coleslaw image

A marinated coleslaw that keeps well in the fridge for a week.

Provided by Leanne Mentz

Categories Salad Coleslaw Recipes No Mayo

Time 2h15m

Yield 10

Number Of Ingredients 9

Ingredients

1 cup white vinegar
¾ cup salad oil
¼ cup white sugar
2 tablespoons prepared mustard
1 tablespoon celery seed
1 large head cabbage, shredded
1 medium onion, thinly sliced
¼ cup white sugar
1 tablespoon salt

Steps:

Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 18.7 g, Fat 16.8 g, Fiber 3.5 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 756.6 mg, Sugar 14.5 g

MUSTARD BEAN PICKLES

Mustard Bean Pickles image

This was my Grandma's recipe and is the only one I crave when I have roast pork. It reminds me of lunch at Grandma and Grandads.

Provided by cookalot 2

Categories < 4 Hours

Time 1h15m

Yield 7 pts

Number Of Ingredients 7

Ingredients

16 cups fresh yellow beans
3 cups sugar
1/2 cup flour
1/2 cup dry mustard
1 tablespoon celery seed
1 tablespoon turmeric
3 cups white vinegar

Steps:

Wash and string beans.
Cut into small pieces.
Boil in salt water until just tender.
Put sugar, flour, mustard, spices, and vinegar in pot.
Boil until thick.
Drain beans and pour dressing over them.
Seal in sterilized jars.

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