Barbecue slaw is so good on hot dogs, barbecue, or with ham and beans. Here is how I make it:
3 large onions and three bell peppers, chopped.
A gallon of shredded cabbage and four large carrots.
A gallon is about 3 large cabbage heads. We grew ours this year, but sometimes, I buy them at the grocery store. I make this during the winter if we run out.
In a very large pot, mix 3 cups sugar, 1 cup white vinegar, 1 Tablespoon salt, 1 Tablespoon black pepper.
This is where you can control the heat. The recipe calls for 1 Tablespoon cayenne pepper. I added 3 Tablespoons to this batch. We like it spicy.
Add three cups of prepared yellow mustard, the cheapest you can find. There is a local store that sells it by the quart. Mix it all together, and put on the stove at medium high. Stir constantly until it begins to simmer.
Mix the cabbage, carrots, onions, and peppers together thoroughly. Add to simmering liquid a little at a time. When the mixture returns to simmer, cook about twenty minutes, stirring constantly.
We were at this stage and Hub was stirring when I got a call from my lil' ole sister with some fantastic news. We were yelling and screaming and I got so excited that I clear light forgot to take any more pictures. Use your imagination!
After twenty minutes, pack the hot slaw in sterilized jars and seal. I turn the jars upside down until they are sealed.
We now have 24 pints to enjoy and share. It takes a while to make it, but it is totally worth the time and effort.