Canning supplies aren't common here, so you're more likely to find "refrigerator" versions which use raw vegetables (if you find anyone who does it at all), and this allows you to use the unfiltered Cider Vinegar (with "Mother") without killing the live organisms in it.
The Garden Salad has vegetables put in layers, such as cabbage (sliced as in cole slaw), and carrots (thinly sliced with a vegetable/potato peeler). The green tomatoes (if available) are cut into quarters. Everything has to be packed down under the level of liquid.
The spices vary (I always throw in some Green Tea that has been ground to a powder in a coffee grinder -- it doesn't affect the taste at all), as does the amount of water to vinegar -- but no sugar (it would probably ferment with sugar).
The filled jar has to sit in the back of the refigerator for at least a couple of weeks in order for the flavors to blend, but it keeps for a very long time.
You could probably heat the jars (as in canning) before they're filled and covered, but this might kill some of the good stuff in the Cider Vinegar.
The cole slaw is basically the same, done in layers alternating shredded cabbage & carrots plus spices (I throw powdered Green Tea in this also), and it's all packed down below the Cider Vinegar/Mayonnaise dressing line. This would take at least two weeks also.
It's actually similar to the old farm version of cole slaw when they used to bury it in a crock in the backyard when the cold weather hit (kind of like Korean Kim-Chi), but they didn't use mayonnaise, just the shredded cabbage & spices (it fermented together).
I've never tasted cole slaw made with the old method (it's supposedly delicious), but I think I'd prefer to use the refrigerator and mayonnaise.
BTW, if there's a historical society in your state, you might want to check if they have an oral history library -- many Midwestern states had state- and city-funded oral history projects where they interviewed senior citizens about the early years of the 20th Century (and some who went back to the turn of the last century). Many of the projects transcribed their interviews onto paper and organized them into categories.
The women had tons of interesting (budget) recipes, not only for eating, but for medicinal and cosmetic use -- and, of course, all of it is "frugal."
The best part is the personal memories which are always intertwined with the recipes.
You might want to ask a librarian about oral histories in case you don't know of any historical society in your area.
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