1. In a large bowl, combine cabbage, carrots, onions and garlic. Divide mixture evenly among clean pint canning jars.
2. In a medium nonreactive saucepan, combine vinegar, brown sugar, celery seeds and salt. Bring to boiling, stirring to dissolve sugar. Pour hot mixture over vegetables in jars. Let stand for 30 minutes.
3. Cover and chill overnight or up to 1 month.
Note: if you heat seal them in a canning bath they are shelf stable BUT the color will fade.
SOURCE: Better Homes and Gardens