Pickled red Cabbage

Description:

Pickled red cabbage is a tangy, vibrant condiment that adds a crunchy, flavorful bite to sandwiches, salads, and more. This pickled cabbage is easy to make and can be canned for long-term storage, allowing you to enjoy it year-round.

Total Time:

• Preparation Time: 15-20 minutes
• Cooking and Brine Preparation Time: 10-15 minutes
• Canning Time: 15-20 minutes
• Total Time: 40-55 minutes

Ingredients:

• 1 medium head of red cabbage (about 2-3 lbs), shredded
• 1 large red onion, thinly sliced
• 4 cups apple cider vinegar
• 2 cups water
• 1 1/2 cups granulated sugar
• 2 tablespoons pickling salt (or kosher salt)
• 1 tablespoon mustard seeds
• 1 tablespoon whole black peppercorns
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 bay leaf per jar

Equipment:

• Canning jars with lids and bands (pint or quart size)
• Large pot or stockpot
• Canning pot with rack
• Jar lifter
• Canning funnel
• Ladle

Instructions:

1. Prepare the Cabbage and Onion:
   • Remove the outer leaves of the cabbage, then cut the cabbage into quarters and remove the core.
   • Shred the cabbage finely using a sharp knife or a food processor.
   • Thinly slice the red onion.
2. Sterilize the Jars:
   • Wash jars, lids, and bands with warm, soapy water. Rinse well.
   • Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep them warm in the water until ready to use.

1. Make the Brine:
   • In a large pot, combine the apple cider vinegar, water, sugar, and pickling salt.
   • Add the mustard seeds, black peppercorns, allspice, cloves, and cinnamon.
   • Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are fully dissolved.
2. Pack the Jars:
   • While the brine is heating, pack the shredded cabbage and sliced onion into the sterilized jars. Pack the cabbage tightly, but leave about 1/2 inch of headspace at the top of each jar.
   • Place a bay leaf in each jar for added flavor.

1. Add the Brine:
   • Once the brine is boiling, carefully ladle the hot brine over the cabbage in each jar, covering the cabbage completely while maintaining the 1/2 inch of headspace.
   • Use a non-metallic utensil to remove any air bubbles, then adjust the headspace if necessary.
2. Seal the Jars:
   • Wipe the rims of the jars with a clean, damp cloth. Place the lids on top and screw on the bands until fingertip-tight.
3. Process the Jars:
   • Place the jars in a canning pot or large stockpot, ensuring they are covered by at least 1 inch of water.
   • Bring the water to a boil and process pint jars for 15 minutes and quart jars for 20 minutes (adjust for altitude if necessary).
4. Cool and Store:
   • After processing, remove the jars with a jar lifter and place them on a towel-lined surface to cool completely.
   • After 24 hours, check the seals by pressing the center of each lid. If the lid does not pop back, the jar is sealed. Any unsealed jars should be refrigerated and used within 1 month.

Storage:

• Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 1 month.

Notes:

• Flavor Adjustments: You can adjust the spices to your liking or add additional spices like caraway seeds or juniper berries for a different flavor profile.
• Serving Suggestions: Pickled red cabbage is delicious on sandwiches, burgers, salads, or as a side dish with roasted meats.
• Cabbage Variation: If you prefer, you can use a mix of red and green cabbage for a colorful variation.

Enjoy this tangy and crunchy pickled red cabbage with your favorite meals!