Easy Pickled Coleslaw (with Canning Video)

Home » Recipes » Easy Pickled Coleslaw (with Canning Video)

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Posts may contain affiliate links.

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.

I add several new posts every week – Sign Up for the Free Newsletter and Never Miss a Thing!

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

You Make Also Like: How to Make and Ferment Homemade Sauerkraut

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, and 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.

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.

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 Altitude

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!

Click Here to see More Canning Recipes

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

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

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 – A Good Life Farm
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.
5 from 1 vote
Prep Time 3 hrs
Processing Time 15 mins
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, and 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.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @A_Good_Life_Farm

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.