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Jars of canned coleslaw on a black towel.

Crunchy Canned Coleslaw Recipe

A crunchy canned coleslaw recipe made easy! Follow this water bath recipe for a no-fuss way to enjoy coleslaw anytime.

Ingredients
  

  • 1-2 medium heads of cabbage or 1 bag of coleslaw mix 2 pounds
  • 1 large carrot - shredded or shaved
  • 1 bell pepper - sliced thin
  • 1 small onion - sliced thin
  • 1 TBSP salt

Brine Ingredients

  • 2 1/2 cups white vinegar
  • 3/4 cup water
  • 2 cups sugar
  • ½ - 1 TBSP celery seed
  • ½ - 1 TBSP mustard seed

Instructions
 

Prepare the Coleslaw Mixture

  • Cabbage: Quarter your cabbage first, then remove the dense core. Use a sharp knife, mandoline slicer, or food processor to shred the leaves into thin strips—about the width of a shoelace. You want pliable but strong enough to hold their shape during canning.
  • Carrots: Peel the carrots, then shred them finely. A standard box grater works perfectly here. The slivers should be small enough to blend easily but large enough to offer a pop of sweetness in every bite.
  • Bell peppers and Onions: slice them thin for even mixing. Avoid thick chunks, making it challenging to pack the jar properly. Aim for uniformity in all your veggies—it makes a big difference when filling the jars.

Salt and Resting Period

  • Sprinkle 1 TBSP (per head) over the cabbage mixture. This will drawn out the moisture in the cabbage.
  • Massage salt into cabbage mixture.
  • Let rest for 1 hour.
  • Rinse well under cold water.
  • Drain and gently squeeze out the excess water.

Making the Syrup

  • Mix all the ingredient for the syrup in a large pot (large enough to hold all the cabbage mixture.)
  • Stir until the sugar melts and everything is mixed together.
  • Once the coleslaw mixture is rinsed and drained, it can be added to the syrup. Stir it up really well so the coleslaw is coated with the syrup.

Can the Coleslaw

  • Using a slotted spoon fill jars and lightly pack.
  • Fill jars with syrup leaving 1/2 headspace.
  • Wipe rims. Place lids and rings
  • Water bath can for 20 minutes.

Storage

  • Store the jars in a cool, dry spot like a pantry or basement.
  • Keep the jars away from direct sunlight
  • Always check the seal before opening. If the lid “pops” when pressed, or there’s visible spoilage, it’s time to toss it. Safety first!

Notes

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