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Cider Beans, Wild Greens & Dandelion Jelly
by Joan E. Aller

Clay Corner Inn Is next to the Virginia Tech campus in downtown Blacksburg. It's got all the amenities of a fine hotel and the friendly atmosphere of a small inn. The owner was kind enough to share this recipe with me. It was her grandmother's recipe, and I like it because it's prepared ahead of time and then thawed when you're ready to use it. This slaw will keep for up to a year in the freezer.
Makes 3 pints


• 1 medium head green cabbage, shredded (about 5 cups)
• 1 teaspoon salt
• 1½ cups sugar
• 1 cup vinegar
• 1/2 cup water
• 1 teaspoon celery seed
• 4 medium stalks celery, chopped (about 2 cups)
• 1 small green bell pepper, chopped (about 1/2 cup)
• 1 medium carrot, cut lengthwise in thin, short slices (about 1/2 cup)
• 1 small onion, chopped (about 1/4 cup)


IN A LARGE BOWL, mix the cabbage and salt and let it stand for at least 1 hour.

IN A SAUCEPAN over medium heat, bring the sugar, vinegar, water, and celery seed to a boil. Boil and stir for 1 minute, and then remove the pan from the heat and let the mixture cool to lukewarm.

DRAIN the cabbage, return it to the bowl, and stir in the celery, green pepper, carrot, and onion. Add the vinegar mixture to the cabbage mixture and stir to combine. Spoon the slaw into three 1-pint freezer containers and freeze until ready to use.

ABOUT 8 hours before serving, transfer a container of slaw to the refrigerator to thaw. Drain well before serving.


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