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Easy Canned Coleslaw

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This canned coleslaw starter is processed in a vinegar brine. When ready to serve, just drain, rinse, and mix with mayo!

  • Total Time: 2 hours 20 minutes
  • Yield: 8 pints 1x

Ingredients

Scale
  • 14 cups of minced cabbage (I use a food processor.)
  • 2 large carrots, peeled and shredded
  • 1 large onion, chopped
  • 1 to 2 sweet bell peppers, chopped
  • 2 tablespoons of salt (or about 1/4 cup if doubling the recipe)
  • 8 cups of vinegar
  • 4 cups of water
  • 7 cups of sugar
  • 2 tablespoons of mustard seed
  • 2 tablespoons of celery seed

Instructions

  1. Use a food processor to process all of your vegetables into a minced mixture, similar to what you're used to with coleslaw.
  2. Mix the cabbage, onions, carrots, and bell peppers together and add salt. Mix well. Place in the fridge to sit for approximately two hours.
  3. After two hours, drain the slaw and rinse it in cold water, and rinse well.
  4. Prepare the brine by bringing the vinegar, water, sugar, and spices to a boil. 
  5. Add the veggie mixture, and boil for 10 minutes.  
  6. Ladle the mixture into pint jars, leaving a half-inch headspace. Use a debubbling tool to remove any air bubbles and wipe the rims clean.
  7. Place new, clean lids on the jars, and screw the rings on finger tight.
  8. Submerge the jars in a canner under at least an inch of water, and bring the water to a full rolling boil. Process the jars for 10 minutes. Remember to adjust for your elevation.
  9. Remove jars from canner, and let them sit undisturbed for 12 to 24 hours before checking your seals and storing.
YouTube video
  • Prep Time: 2 hours
  • Canner Processing Time: 10 minutes
  • Cook Time: 10 minutes
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