Canned Pickled Red Cabbage
photo by Deborah L.
- Ready In:
- 30mins
- Ingredients:
- 4
- Yields:
-
6 jars
ingredients
- 1 large red cabbage, shredded
- 2 tablespoons pickling salt
- 10 cups white vinegar
- 6 tablespoons pickling spices
directions
- Mix the shredded cabbage with the salt in a large ceramic bowl.Place a weighted plate on the top of the cabbage, pressing it down,and leave for 24 hours.
- Drain,.
- Fill canning jars with red cabbage, boil the vinegar and pickling spices and pour over the cabbage.
- Seal jars for 10 mins in hot water bath.
- Ready to eat after 6 days.
Questions & Replies
Reviews
-
I've been looking all over the internet for this recipe! I did a bunch of jars last year and we ate all of them, and it took me quite a while, but I finally found this--yay! I just did another batch of 6 quart jars, but used green cabbage (red would be so much prettier). Two heads of cabbage about 3# each yielded six quarts; I had to expand the brine recipe quite a bit to fill the jars. We use this as an appetizer when we put out a tray of pickled/cured before-dinner snacks along with olives, cheese, salami and crackers. We also use this heavily on fish tacos. I could see variations being made for this recipe, like adding 1 sliced habanero for those that like it hot (my husband).
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We Live on a farm in rural Tennessee, about 50 miles from Nashville. I am a Brit married to a wonderful Southern gentleman,and have lived in the States for over 20 years.
This is a photo of where all the action takes place in our house !!!