Serve jars of this pickled coleslaw straight from the fridge during summer!
1 green cabbage, finely shredded
2 tablespoons pickling salt
3 carrots, finely julienned
2 cups water
2 1/2 cups white vinegar 
2 1/3 cups sugar
  1. 2-4 Hours Prior: Wash cabbage, remove discoloured leaves and halve. Rinse well then drain. Finely shred cabbage and place into a mixing bowl. Rub the salt into the cabbage. Cover bowl and refrigerate for 2-4 hours to remove excess moisture.
  2. Prepare jars by covering in water and boiling for 10 minutes.
  3. Rinse cabbage several times to remove salt, and combine with the peeled, finely julienned carrots.
  4. Whisk water, vinegar and sugar in a pan and bring to a boil.
  5. Then stir in the vegetable mixture and heat for 1 minute.
  6. While you are packing the vegetables into the hot jars, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through for a few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal. 
  7. Spoon hot vegetables into the hot jars, leaving a 1/2 inch (1cm) headspace. Ladle hot pickling solution to 1/2 inch headspace. Remove bubbles, check headspace is correct then wipe rims and seal with the warmed lids. 
  8. Process in boiling water bath canner for 15 minutes. Start your timer when the water returns to a full boil. When the time is up, turn the heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
  9. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jars should not flex up or down when pressed. If jars have not sealed refrigerate immediately. Open after 4 weeks or so to allow the vinegar to mellow.

Share on: