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    You are in: Home / Recipes / Spiced Pickled Red Cabbage Recipe
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    Spiced Pickled Red Cabbage

    Spiced Pickled Red Cabbage. Photo by Rita~

    1/1 Photo of Spiced Pickled Red Cabbage

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    Rita~'s Note:

    Here you are a canned Eastern European recipe for you to savor. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices.

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    Serves: 80



    Units: US | Metric


    1. 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. 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. 3
      Transfer cabbage to a colander a bit at a time to drain and rinse under cold running water.
    4. 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. 5
      Prepare canners, jars and lids.
    6. 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. 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. 8
      Discard spice bag.
    9. 9
      Remove onions and apples place in a very large pot or bowl with cabbage tossing to mix all together.
    10. 10
      DON`T discard the liquid. Keep it heated.
    11. 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. 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. 13
      Remove air bubbles.

    Ratings & Reviews:

    • on December 26, 2009


      I was given a jar of this Red Cabage recipe and I was saving it until now, Christmas - It was okay but there was something missing - I just can't put my finger on it. I thought perhaps a bit of brown sugar or a bit more hot spice - I am just not sure. I loved trying it and really appreciate getting it and feel very bad not rating it higher but I have to be honest.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spiced Pickled Red Cabbage

    Serving Size: 1 (58 g)

    Servings Per Recipe: 80

    Amount Per Serving
    % Daily Value
    Calories 30.7
    Calories from Fat 3
    Total Fat 0.4 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 718.7 mg
    Total Carbohydrate 6.0 g
    Dietary Fiber 0.9 g
    Sugars 4.2 g
    Protein 0.7 g

    The following items or measurements are not included:


    juniper berries

    mixed peppercorns

    raspberry vinegar

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