1 Review

I've been looking all over the internet for this recipe! I did a bunch of jars last year and we ate all of them, and it took me quite a while, but I finally found this--yay! I just did another batch of 6 quart jars, but used green cabbage (red would be so much prettier). Two heads of cabbage about 3# each yielded six quarts; I had to expand the brine recipe quite a bit to fill the jars. We use this as an appetizer when we put out a tray of pickled/cured before-dinner snacks along with olives, cheese, salami and crackers. We also use this heavily on fish tacos. I could see variations being made for this recipe, like adding 1 sliced habanero for those that like it hot (my husband).

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jenniealice1357 August 27, 2016
Canned Pickled Red Cabbage