Spiced Red Cabbage
Ready In: 2 hrs
Yields: 9 pints
Ingredients
- 12 lbs red cabbage, shredded (3 large heads)
- 1⁄2 cup canning salt
- 1 -3 cup brown sugar (depending on desired "bite")
- 1⁄2 cup mustard seeds
- 1⁄4 cup mace
- 2 quarts red wine vinegar
- 1⁄4 cup whole cloves
- 1⁄4 cup whole allspice
- 1⁄4 cup peppercorn
- 1⁄4 cup celery seed
- 2 sticks cinnamon
Directions
- *** You can also use 3 cups sugar. Will yield cabbage that has a much softer "bite". More like a mild kraut than a strong vinegar pickle. 1 cup sugar gives lots of vinegar bite. I like it both ways, but usually use 3 cups sugar. If using 3 cups sugar, do not reduce the volume of vinegar. **.
- Layer shredded cabbage and salt in large bowl, let stand covered 24 hours.
- Rinse and drain 6 hours on paper towel to dry.
- Combine sugar, mace, mustard seed, and vinegar in pan.
- Tie whole spices in bag, add to vinegar solution, bring to boil.
- Boil 5 minutes, remove spice bag.
- Pack cabbage into hot jar with 1/4" headspace.
- Ladle spiced vinegar to 1/4" headspace.
- Process 20 minutes in boiling water canner.
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