Coleslaw for Canning

This recipe is a great use for an overload of garden cabbage.  You can also use bagged coleslaw mix from the grocery store.  This is an easy recipe and tastes great straight from the jar or drained and served with mayo added.  Enjoy! Diane

​Coleslaw *for Canning
Yield: 8 Pints

  • 4 Pounds of shredded cabbage
  • 1 cup diced onion (1 large onion)
  • 1 cup peeled and shredded carrots (1 large carrot)
  • 1 cup diced sweet red bell pepper (1 large pepper)
  • 1 Tablespoons canning, pickling salt


  • 5-1/2 cups white vinegar (5% acidity)
  • 4 cups sugar
  • 1-1/2 cups water
  • 2 Tablespoons celery seed
  • 2 Tablespoons mustard seed
  • 1/8 tsp pickle crisp for each pint jar *optional

Directions: Combine vegetables in a large bowl, sprinkle salt over vegetables, cover and let sit an hour stirring once or twice as it sits.  In a large stock pot, combine brine ingredients, bring to a boil and stir until sugar is dissolved. Once sugar is dissolved, set brine aside to let cool. Drain vegetables of any water and pack vegetables into sterile pint jars, leaving 3/4-inch headspace.  Add pickling brine, to 1/2-inch headspace. Add pickle crisp to each pint jar.  Process in either a boiling water-bath canner or steam canner for 20 minutes, adjusting time for your altitude.  Waiting 2-4 weeks before tasting let’s the flavors develop. Refrigerate after opening.

Serving Suggestions: 
1) You can eat the coleslaw directly from the jar as is.
2) Drain and rinse the coleslaw and serve.
3) Drain and rinse the coleslaw and mix in mayonnaise and serve.
Spicy Options:
1) Add red pepper flakes to each jar for some extra spice
2) Replace the red bell pepper with a large poblano, large anaheim or 3 jalapeno peppers.