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Pickled Red Cabbage

New.Wife's picture
  Shredded red cabbage 2 Quart (Moderately Fine, About 1 Large Head)
  Pickling salt 1⁄4 Cup (4 tbs) (Brine)
  Cold water 1 Quart
  Cider vinegar 1 Quart
  Sugar 1 Cup (16 tbs)
  Mixed pickling spices 2 Tablespoon, tied in cheesecloth

Mix cabbage and brine, cover, and let stand overnight; drain well.
Wash and sterilize 3 (1-pint) jars and closures.
Pack cabbage into jars, filling to within 1/2" of tops.
Boil vinegar, sugar and spices in an enamel or stainless-steel saucepan 10 minutes, then fill jars to within 1/8 of tops.
Wipe rims and seal.
Cool, label, and store in a cool, dark, dry place 4-6 weeks before serving.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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Average: 4.3 (15 votes)

1 Comment

smileysuey's picture
Thanks for the recipe. I tried this without the sugar last year and it brought tears to my eyes. I am going to make your version straight away.