Spiced Pickled Red Cabbage Recipe

Name: Spiced Pickled Red Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

474

kcal

Calories

Fat

106

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Spiced Pickled Red Cabbage 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.

Spiced Pickled Red Cabbage

How did you like this recipe?

Frequently Asked Questions