Spiced Pickled Red Cabbage |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Here you are a canned Eastern European recipe for you to savory. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices. Ingredients:
3 heads red cabbage, 10-12 pounds cored and shredded |
1/2 cup salt, separated |
2 red onions, peeled, halved, sliced thin |
1/4 allspice |
1/4 cup juniper berries |
1/4 cup mixed peppercorns |
1/4 cup celery seed |
2 bay leaves |
2 cinnamon sticks, broken |
17 ounces raspberry vinegar |
47 ounces red wine vinegar |
1 cup brown sugar |
1/2 cup mustard seeds |
1/8 cup ground mace |
1 tart apple, peeled cored and shredded |
Directions:
1. In a large stainless steel pot layer cabbage and 1/3 cup salt. Cover and let sit in a cool spot for 24 hours.
2. After 18 hours of cabbage sitting layer onions and remaining salt in a separate glass or stainless bowl cover with cold water to cover and let sit in a cool spot.
3. Transfer cabbage to a colander a bit at a time to drain and rinse under cold running water.
4. OK now you can place on paper lined trays to dry for about 6 hours. Or go ahead and let sun dry for 3 hours on paper towel line trays.
5. Prepare canners, jars and lids.
6. Prepare the spice bag by placing in a cheese cloth place allspice, juniper, peppercorns, celery seed, bay leaves, and cinnamon pieces tie to enclose.
7. In a large stainless steel pan combine vinegars, sugar, mustard seed, mace, and spice bag. bring to a boil stirring to dissolve sugar. Reduce heat and gentle boil for 5 minutes. Rinse onions under cold running water add apple and onions to vinegar mixture. Cook for 5 minutes.
8. Discard spice bag.
9. Remove onions and apples place in a very large pot or bowl with cabbage tossing to mix all together.
10. DON`T discard the liquid. Keep it heated.
11. Packed the mixed veggies into hot jars leaving 1/2 inch head space. Ladle hot vinegar mixture in cabbage filled jars leaving 1/2 inch head space.Remove air bubbles. Wipe rims and place lids and screw tops to finger tightness.
12. Place jars in a canner covering with boiling water by at least 1 inch. Bring back to a boil covered for 20 minutes. Remove lid and turn off flame let sit for 5 more minutes. Remove and jars and let cool in a draft free spot to cool.
13. Remove air bubbles.
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