Spiced Pickled Red Cabbage

Rita~'s Note:

Here you are a canned Eastern European recipe for you to savory. 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.

• Total Time: 2 hrs
• Prep Time: 1 hrs
• Cook Time: 1 hrs

Ingredients:

Serves: 80

Yield: 20.0 cups

• 3 heads red cabbage , 10-12 pounds cored and shredded
• ½ cup salt , separated
• 2 red onions , peeled, halved, sliced thin
• ¼ allspice
• ¼ cup juniper berries
• ¼ cup mixed peppercorns
• ¼ cup celery seed
• 2 bay leaves
• 2 cinnamon sticks , broken
• 17 ounces raspberry vinegar
• 47 ounces red wine vinegar
• 1 cup brown sugar
• ½ cup mustard seeds
• 1⁄8; cup ground mace
• 1 tart apple , peeled cored and shredded

Directions:

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.

Reviews

[Bergy]

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.