Easy Pickled Coleslaw (with Canning Video)

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This Pickled Coleslaw is easy to make and is a great addition to any meal.

This Pickled Coleslaw with carrots is an easy canning recipe. You'll love the great flavor that this tasty side has!

This recipe is a high acid food, which means you will process it in a hot water bath canner or in a steam canner.

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To Make this Recipe You Will Need:

  • cabbage
  • carrots
  • canning/pickling salt
  • white vinegar
  • water
  • granulated sugar
  • celery seed
  • pickle crisp
  • large pot
  • large bowl
  • tea towel
  • colander
  • hot water bath or steam canner
  • canning tools (jar lifter, bubble wand, etc.)
  • non-reactive pot
  • ladle
  • small dish
  • damp cloth
  • pint mason jars with lids
This Pickled Coleslaw with carrots is an easy canning recipe. You'll love the great flavor that this tasty side has!

This recipe was inspired by Rachel at That 1870s Homestead and adapted from the FoodPreserving.org website.

Watch me make this recipe:

To begin, prepare your jars and canner. Jars should be washed, inspected, and ready for use.

This recipe can be made with green or purple cabbage, or you can do half & half like I did here.

Now mind you, when you use purple cabbage, the anthocyanins in it will dye the rest with that color, so your carrots and green cabbage will take on that purpley-pink hue.

slicing cabbage on a cutting board

Combine the shredded/thinly sliced cabbage in a large bowl with canning salt.

salting sliced cabbage in a large metal bowl

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salt on shredded cabbage in a stainless steel bowl

Toss the cabbage to mix the salt all through it. Cover the bowl with a tea towel and set it aside for 2 – 4 hours.

mixing the salt and cabbage together

Place cabbage in a colander and rinse with cold water to remove as much of the salt as possible. Work in batches, then let the cabbage rest in the colander a few minutes while you prepare the brine.

rinsing cabbage in a colander in the sink

Combine the water, vinegar, and sugar in a large, nonreactive pot.

Bring the mixture to a boil and let it boil for 1 minute. Reduce the heat to keep the brine nice and hot while you do the next step.

Put the shredded cabbage in a large bowl and add the shredded carrots. Mix them together.

Pack the cabbage and carrot mixture into your jars, leaving 1/2 inch of head space.

jarring up the coleslaw

To each jar, add a pinch of celery seed and 1/8 teaspoon of pickle crisp.

Ladle in the brine.

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Remove any air bubbles with a bubble wand and adjust the volume to maintain the head space if needed.

debubbling a jar of pickled coleslaw

Wipe the rims of the jars with a damp cloth that is dipped in white vinegar to remove any residue.

Close the jars with a lid and ring.

placing a lid on the jar of pickled coleslaw

Process the coleslaw in your canner for 15 minutes.

Adjustments to Canning Times for Elevation

When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation

Allow the jars to rest on a lined surface in a draft-free location for 12-24 hours.

pickled coleslaw out of the canner

Remove the rings and test the seals. Label the jars and store them in your pantry.

If you have a jar that did not seal, place it in your fridge to use right away.

Enjoy!

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This Pickled Coleslaw with carrots is an easy canning recipe. You'll love the great flavor that this tasty side has!
This Pickled Coleslaw with carrots is an easy canning recipe. You'll love the great flavor that this tasty side has!

Easy Pickled Coleslaw

Constance Smith – Cosmopolitan Cornbread
This Pickled Coleslaw with carrots is an easy canning recipe. You'll love the great flavor that this tasty side has! This recipe makes 4 pint jars.
4.59 from 29 votes
Prep Time 3 hours
Processing Time 15 minutes
Course Food Preservation & Canning, Side Dish
Cuisine American
Servings 20
Calories 108 kcal

Ingredients
  

  • 1 head cabbage, green or purple – shredded
  • 2 Tb canning & pickling salt
  • 3 whole carrots, peeled and finely shredded
  • 2 c water
  • 2 1/2 c white distilled vinegar
  • 2 1/3 c granulated sugar
  • 4 pinches celery seed
  • 1/2 teaspoon pickle crisp

Instructions
 

  • To begin, prepare your jars and canner. Jars should be washed, inspected, and ready for use.
  • Combine the shredded/thinly sliced cabbage in a large bowl with the canning salt. Toss the cabbage to mix the salt all through it. Cover the bowl with a tea towel and set it aside for 2 – 4 hours.
  • Place cabbage in a colander and rinse with cold water to remove as much of the salt as possible. Work in batches, then let the cabbage rest in the colander a few minutes while you prepare the brine.
  • Combine the water, vinegar, and sugar in a large, nonreactive pot. Bring the mixture to a boil and let it boil for 1 minute. Reduce the heat to keep the brine nice and hot while you do the next step.
  • Put the shredded cabbage in a large bowl and add the shredded carrots. Mix them together.
  • Pack the cabbage and carrot mixture into your jars, leaving 1/2 inch of head space.
  • To each jar add a pinch of celery seed and 1/8 teaspoon of pickle crisp.
  • Ladle in the brine.
  • Remove any air bubbles with a bubble wand and adjust the volume to maintain the head space if needed.
  • Wipe the rims of the jars with a damp cloth that is dipped in white vinegar to remove any residue.
  • Close the jars with a lid and ring.
  • Process the coleslaw in your canner for 15 minutes. (Remember to always adjust for your elevation. Check the chart I have mentioned in the article above.)
  • Allow the jars to rest on a lined surface in a draft-free location for 12-24 hours.
  • Remove the rings and test the seals. Label the jars and store them in your pantry.
  • Allow the jars to sit in your pantry for 4 weeks, giving the cabbage time to pickle and for the flavor to develop.
  • Enjoy!

Nutrition

Calories: 108kcalCarbohydrates: 26gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 708mgPotassium: 82mgFiber: 1gSugar: 25gVitamin A: 70IUVitamin C: 17mgCalcium: 25mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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2 thoughts on “Easy Pickled Coleslaw (with Canning Video)”

  1. Thanks for the super easy recipe. We are empty nesters, and I had 1/2 a head of cabbage to use. It made 3 pints!! These will be great for camping trips this summer. Now, I just have to wait 4 weeks to actually eat some😉.

    Reply

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