Canned Coleslaw

This is the first time I have ever canned Coleslaw. When I first saw the recipe. I thought it was the craziest thing I had ever heard in my whole life but then the more I thought about it the more I liked the idea.
It is really 2 foods in one. It is like a sweetened pickled cabbage when first taken from the jar. It can be eaten straight from the jar or drain and add mayonnaise to turn it into Coleslaw.


Canned Coleslaw:
1 head cabbage sliced thin for slaw
3 carrots peeled and shredded
1 teaspoon celery seed
1 teaspoon mustard seed
2 cups sugar
1 cup vineagar
1/2 cup water
Place the sliced cabbage and carrots in a large bowl. Toss to mix well.
In a non corrosive pan combine remaining ingredients. Stir till sugar is fully dissolved.  Bring to a simmer. Let simmer for 5 minutes.
While waiting for brine to simmer fill quart sized jars leaving a one inch headspace . Once brine has simmered 2 minutes remove from heat. Pour brine over cabbage leaving 1 inch headspace. Wipe rims of jars. Place lids and rings on jars being careful not to over tighten.
Place in boiling water bath canner. Process  covered for 15 minutes. Turn of the heat remove lid let jars rest in canner 5 minutes. Remove jars. Let cool for a minimum of 12 hours and check to be sure jars have served properly.

This coleslaw can be drained and mayonnaise added to it for traditional coleslaw or it may be drained and eaten as a pickled cabbage. Either way it is delish.


Hope y’all enjoy this coleslaw as much as my family does. Happy canning.