Recipe for Canning Coleslaw

Canning cole slaw is something you might not think possible. You might even wonder why you would can cole slaw. I have canned it several times and love it. I have had it at get-togethers and everyone else loved it also. Having it on hand for last-minute dinners, a great side dish, or for unexpected guests are all perks for this delicious recipe. It turns out wonderful and crispy. You can eat it right out of the jar! Or you can drain it, add mayonnaise, and it tastes yummy like that. Use it for relish on hot dogs!


- – Vegetable Mix – 1 medium cabbage – 1 large carrot – 1 medium green bell pepper – 1 onion – 2 Tbsp canning salt –  – Brine – 1 c apple cider vinegar – 2 c white granulated sugar – 1/4 c water – 1 tsp celery seed – 1 tsp mustard seed

Shred one medium head cabbage. I used a knife and cut it up.

Shred one large carrot, one green bell pepper and one large onion. I used some yellow and red pepper also to add color.

Combine the shredded cabbage with the vegetables in a large bowl. Add 2 TBSP canning salt and mix the salt well. Let sit for one hour.


Mix the apple cider vinegar, sugar, water mustard seeds celery seeds in a large stock pot. Boil syrup ingredients and make sure sugar dissolves, then let cool.


Rinse the cabbage mixture thoroughly and drain vegetables of any water.  Add the cooled brine to the vegetables and toss to make sure the vegetables are coated with the brine.


Add the brine covered vegetables to the jars. Pack vegetables down but not too tight. Can add some additional brine to the jars. Leave headspace of 1/2 inch. Remove any air bubbles, wipe rims and put on lids.


Hot water bath at a rolling boil for 15 minutes

Remove the jars using a jar lifter and do not disturb for 24 hours