Quick and Easy Canned Crunchy Pickled Cabbage Slaw
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This sweet and tangy slaw is delicious on brats, hot dogs, pulled pork sandwiches, etc. or can also be dressed and eaten a cold coleslaw salad dressed with a little homemade mayo! I also eat this straight out of the jar with a fork :D This recipe has been floating around for a while and I can’t remember who told me about it first, but I’ve since adjusted it to my tastes and made the recipe to accommodate using one good sized head of cabbage, because it can make a ton.
You can adjust this recipe to however many heads of cabbage you have! Since this is a pickled recipe, the slaw stays nice and crunchy and has a great texture even after being stored for an extended amount of time. I’m still working through jars I canned in 2021. This recipe is also high acid, meaning you don’t need a pressure canner, and it is safe for water bath canning or a steam canner.
Let’s get started!
Equipment You Might Want:
- Large bowl
- Food processor
- Stock pot
- Pint jars or smaller
- Lids & bands
- Jar funnel
- Jar lifter
Ingredients:
- 1 good sized head of green cabbage
- 1 large carrot
- 1 onion
- 1 Tbs salt
- 1 cup apple cider vinegar
- 1/4 cup water
- 1 cup granulated sugar
- 1 tsp caraway seed
- 1 tsp celery seed
Step 1: Shred the Veggies
Remove out leaves of cabbage, rinse well, and quarter. Remove core.
Wash and peel the carrot if preferred.
Using a food processor fitted with a large shredding blade, shred the cabbage, carrot, and onion. Add to a bowl as you work and toss to mix together.
Sprinkle 1 tablespoon of salt over top, toss to combine, and allow to sit for 1 hour.
Step 2: Drain
Drain the shredded cabbage mixture, rinsing well two times.
Place cabbage mixture in a strainer to drain while you work on the brine.
Step 3: Make the Brine
To a medium sized stock pot, add:
- 1 cup vinegar (apple cider preferred)
- 1/4 cup water
- 1/4 cup raw, unrefined sugar
- 1 teaspoon caraway seed
- 1 teaspoon celery seed
Bring to a boil over medium-high heat, stirring to dissolve sugar.
Once the mixture boils, shut off heat and set aside, covered to keep warm, while you fill jars.
Step 4: Pack Jars
Using clean, room temperature jars pack the cabbage mixture into jars, keeping below 1/2″ headspace. Don’t stuff them as tightly as you can, as you want to leave room for the pickling brine, but do press it down and fill the jars.
I always tell folks to pack them “medium aggressively” lol
After jars are filled, ladle over the hot vinegar mixture to 1/2 inch headspace, removing air bubbles, and adding more brine as needed to maintain headspace.
Step 5: Water Bath Can
Wipe jar rim well and add lids and secure with screw bands.
Process in a boiling water bath or steam can pint jars or smaller for 20 minutes, adjusting time for elevation if needed.
After processing time, shut off heat and remove jars to cool on a heat proof surface lined with a clean towel undisturbed for 18-24 hours.
Step 6: Storage
Once cooled, remove bands and test seals, wash jars, label, and store in a cool, dark place away from direct sunlight and extreme temperatures.
Shelf life is ’til you eat it. If the seal is good, the food is good, and no throwing your food out at the 18 month or 2 year mark because it said on the box. Good grief!
Notes:
You can leave out an undesired veggie additive here and can also choose to add only caraway or only celery seed or something else even. Have a burning desire for mustard seeds? Do that. It’s entirely up to you and your tastes! Red pepper flakes are a nice addition if you want a little spice.
You can sub white vinegar for apple cider vinegar but be aware it does change the flavor profile.
Red cabbage works well for this recipe if that’s what you prefer. I think it looks kinda gross canned and I really don’t like how it tastes, but if you do, who am I to yuck your yum!
To use this as a cabbage slaw side dish:
Open and drain jar. Drain it really good, otherwise your mayo will be runny due to excess moisture. Once drained, toss starting with 1 generous tablespoon of homemade mayo and go from there. Refrigerate.
To use as a topping for hot dogs or brats:
I have found that this slaw is best chilled beforehand rather than at room temperature. I pop a jar in the fridge several hours before I need it and it’s more crisp when cold. Drain and pile on top of some grilled dogs!
Equipment
- Large bowl
- stock pot
- Pint jars or smaller
- Lids & Bands
- jar lifter
Ingredients
- 1 head of green cabbage large
- 1 large carrot
- 1 onion
- 1 Tbs salt
- 1 cup apple cider vinegar
- 1/4 cup water
- 1 cup granulated sugar
- 1 tsp caraway seed
- 1 tsp celery seed
Instructions
- Core cabbage and shred using a food processor or chop. Peel and shred carrot and onion.
- Add veggies to a bowl and sprinkle over 1 Tbs salt. Mix with hands and allow to stand 1 hour.
- Drain and rinse really well 2 times. Leave in strainer to drain while you make the brine syrup.
- Mix remaining ingredients together in a medium stock pot. Bring to a boil, stirring frequently. Turn off heat and set aside.
- Stuff cabbage slaw mixture tightly into jars, keeping under 1/2″ headspace.
- Ladle over brine to 1/2″ headspace.
- Water bath or steam can pint jars for 20 minutes, adjusting processing time for elevation if needed.
- Once cooled, remove bands and test seals, wash jars, label, and store in a cool, dark place away from direct sunlight and extreme temperatures.
Notes
Red cabbage works well for this recipe if that’s what you prefer. I think it looks kinda gross canned and I really don’t like how it tastes, but if you do, who am I to yuck your yum!
