Cabbage Pickles Recipe

Name: Cabbage Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. cabbage, shredded (2 medium heads); 1 1/2 lb. onions, chopped (1 qt.); 1 1/3 c. chopped celery; 1/2 c. pickling salt; 2 1/2 c. sugar; 6 Tbsp. dry mustard; 1 Tbsp. cornstarch; 1 Tbsp. celery seed; 1 Tbsp. turmeric; 1 1/2 qt. 5% acid strength vinegar; 2 c. water

Servings: persons

4 lb. cabbage, shredded (2 medium heads)
1 1/2 lb. onions, chopped (1 qt.)
1 1/3 c. chopped celery
1/2 c. pickling salt
2 1/2 c. sugar
6 Tbsp. dry mustard
1 Tbsp. cornstarch
1 Tbsp. celery seed
1 Tbsp. turmeric
1 1/2 qt. 5% acid strength vinegar
2 c. water

1
Combine vegetables and salt in large bowl.
2
Let stand 3 hours. Drain.
3
Blend together sugar, mustard, cornstarch, celery seed and turmeric in large kettle.
4
Stir in vinegar and water.
5
Cook, stirring constantly, until mixture comes to boiling.
6
Add drained vegetables; return to boiling.
7
Simmer 15 to 20 minutes or until tender.
8
Immediately ladle into 8 hot pint jars, filling to within 1/4 inch from the top.
9
Adjust lids.

710

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 lb. cabbage, shredded (2 medium heads), 1 1/2 lb. onions, chopped (1 qt.), 1 1/3 c. chopped celery, 1/2 c. pickling salt, and more.

Yes, Cabbage Pickles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabbage Pickles

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