Canned Cole Slaw

evelyn horsley


Yes you read the title correctly. This is the best canned cole slaw you will ever eat. I got the recipe from a canning group and it was posted by Dede Rader kelly, I have tweaked it by decreasing the sugar content. I don't think you will miss the sugar if you need more just add it.
This recipe is sooo easy and you will be making more the next time. I have made 5 batches and we eat it almost every day and keep a jar opened in the fridge. It stays so crispy and GOOD!!

★★★★★ 3 votes


1 medium
head of cabbage
1 large
1 medium
green bell pepper
1 small
onions, vidalia, peeled
2 Tbsp
canning salt, kosher salt


1 c
apple cider vinegar
2 c
white ganulated sugar
1/4 c
1 tsp
celery seed
1 tsp
mustard seed

How to Make Canned Cole Slaw


  • 1In a non reactive pan mix vinegar, sugar, water, and spices.Bring to boil and boil for 1 minute and mix to dissolve sugar, Let mixture cool.
  • 2Shred cabbage I used my slicing blade on my food processor. Shred onion, carrot and bell pepper I used my shredder blade on my food processor.
    Put veggie mixture in a large bowl and sprinkle with the 2 tablespoons of canning salt and let it set for 1 hour. Then rinse and drain at least twice to get out the excess water.
  • 3Add rinsed and drained cabbage mixture to cooled syrup and toss, making sure you coat all of the cabbage. I always make 2 batches of syrup/brine so I know I will have enough to cover my cabbage.
  • 4Sterilize jars and keep hot, after mine is sterilized I put them in my oven at 200 degree to keep them hot, then take them out in batches of 6.

    Pack cabbage mixture in hot jars, tight but NOT like a brick. Then dip and pour syrup over cabbage mixture, leaving 1/2 inch head space.

    Wipe jar rim with vinegar/water paper towel.Screw bands finger tight.
    Place in water Bath with 3 Tablespoons of white vinegar added to the canning water(the white vinegar helps prevent the white residue on the jars after canning), make sure water is warm but not too hot since your brine/syrup is not hot, it is just room temperature. If water is too hot it will crack your jars.
    After water comes to a boil in canner with cole slaw jars,time, process 15 minutes then turn off heat under canner, take canner lid off and let cole slaw jars sit in canner 10 minutes before taking out of the canner. Place on towel on counter or table out of draft until the jars have sealed. After 24 hours remove rings and wash jars in mild luke warm sink of water, I also use a little dish soap and white vinegar in my washing water then rinse with clear water and dry, dropping jar rings in the washing water wash, rinse and dry rings for next time. Store jars without the rings if lid pops off then discard contents.
  • 5When ready to eat (after about a week if you can wait that long) you can eat it like it is with the brine or you can drain it and add Mayonnaise. Either way it is wonderful. I like to get it cold and add mayo if you start with fresh crunchy cabbage it stays very crunchy!!
  • 6I hope you enjoy this recipe it is my most favorite recipe I have ever made, our whole family loves it

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About Canned Cole Slaw

Main Ingredient: Vegetable
Regional Style: American
Hashtags: #sweet, #tart, #cabbage, #crunchy