3 lbs. thinly sliced cabbage 1 cup thinly sliced bell pepper
2 to 3 tablespoons sweet cubed pickles
1/4 cup vinegar
1 1/2 tablespoons salt
1 teaspoon (to taste) Texas Pete
2/3 cup light brown sugar
1 2/3 cups thinly sliced tomatoes
3/4 tablespoon black pepper
1 1/2 cups thinly sliced onion
Mix all ingredients and store in air tight container in refrigerator. The
longer it marinates the better. Will keep for months.
YIELD: 10 or more servings
Recipe from Richard Ingold on July 21, 2000. Richard
retired from the NC Department of Correction as Superintendent at The Anson
Correctional Center in Polkton, NC, however his life was cut short due to
cancer. Richard was a good personal friend, excellent cook and a help
to anyone in need and greatly missed. Jesus Christ made a difference
in his life. This is the marinated slaw
severed by the Anson County Shrines at their fund raising BBQ events here
in Anson County, North Carolina.
Pix of Richard Ingold and friends at our
Christmas Street Block Party
Pix of Richard below at the Ansonville, NC VFD serving up some
beautimous BBQ on March 3, 2001:
NOTE: The marinated slaw will keep a very long time covered in
the refrigerator, however it will definitely get pepper hot from the Texas
Pete, therefore if you plan to keep the slaw several months, you might want
to cut the Texas Pete amount to 1/2 teaspoon.
Below sequence pixs taken on 04-04-09 while preparing the above recipe.
Click on thumbnails for a larger view:
The original recipe called for 1 tablespoon of Texas Pete and reduced the
amount to 1/2 to 1 teaspoon on this recipe since we will
not doubt have this marinated slaw on hand for a couple months or more and
it gets better with age, however the hot pepper taste will increase
seemingly 10 times!
Bill aka Mickey Porter 04-04-09 with updated pixs on 11-09-13 and 11-02-15.