Canning coleslaw, pepper cabbage

Our family isn't a big fan of sour kraut so this is how we preserve most of our cabbage.
Link for 'For Jars'
https://forjars.co?sca_ref=2360075.nlq6LU83J6

Recipe:
1 medium head cabbage
1 med onion
1 red pepper (any color works)
1 large carrot
Wash and grate all veggies, mix veggies together with 1-2 tsp salt. let set in refrigerator fir 3-8 hours.
After 3-8 hours drain veggies thoroughly.
Pack into pint jars.

boil together to make a brine:
1 cup vinegar
1.5 cups sugar
1 tsp celery seed (optional)
1 tsp mustard seed (optional)

Pour vinegar mixture into jars with the cabbage, stir well to release any air and add more brine if needed to bring contents to 1 inch head space.

Wipe rims, add lids and rings, hot water bath for 15 min.
after jars are cool, remove rings and store.

After a month the flavor has settled in and you will be most pleased!