This Pickled Coleslaw is easy to make and is a great addition to any meal.
This recipe is a high acid food, which means you will process it in a hot water bath canner or in a steam canner.
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 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.
Combine the shredded/thinly sliced cabbage in a large bowl with canning salt.
You Make Also Like: How to Make and Ferment Homemade Sauerkraut
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.
You May Also Like: Our Favorite Spicy Dill Pickles
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.
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.
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!
Click Here to see More Canning Recipes
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
Easy Pickled Coleslaw
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
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Very nice! I did find it a bit too sweet for my liking so I decreased the sugar quite a bit. My son likes to drain it and add some mayo to make it creamy.
My grandma made red cabbage slaw when I was very young. This recipe is the closest I’ve come to her’s.
I made this last year and at this very moment am in the process of making more. This slaw is the ABSOLUTE BEST thing to dress bratwurst and burgers!!! It’s great by itself as a side dish (or even right out of the jar for a quick healthy snack).
I am so happy you enjoyed it!!
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😉.
Certainly looks delicious. Going to try this canning recipe for sure