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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!

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.
Prep Time 3 hrs
Processing Time 15 mins
Course Food Preservation & Canning, Side Dish
Cuisine American
Servings 20
Calories 108 kcal

Equipment

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

Sodium: 708mgCalcium: 25mgVitamin C: 17mgVitamin A: 70IUSugar: 25gFiber: 1gPotassium: 82mgCalories: 108kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 26gIron: 1mg

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

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