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Canned Pickled Red Cabbage

Canned Pickled Red Cabbage created by Deborah L.

This is very simple but we cant get enough of this in the middle of winter.We serve it cold along side roast pork etc

Ready In:
30mins
Yields:
Units:

ingredients

directions

  • Mix the shredded cabbage with the salt in a large ceramic bowl.Place a weighted plate on the top of the cabbage, pressing it down,and leave for 24 hours.
  • Drain,.
  • Fill canning jars with red cabbage, boil the vinegar and pickling spices and pour over the cabbage.
  • Seal jars for 10 mins in hot water bath.
  • Ready to eat after 6 days.
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RECIPE MADE WITH LOVE BY

@ChefDebs
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@ChefDebs
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"This is very simple but we cant get enough of this in the middle of winter.We serve it cold along side roast pork etc"
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  1. jescott1019
    Some of my cabbage browned a little after the salting. It smelled fine and felt fine. I went ahead with the canning and it looks great… nice and bright… do you think it’s ok? I really don’t want to throw out my work but it’s not worth getting sick either!
    Reply
  2. Kristopher A.
    I am making the canned pickled red cabbage and wanted to know if I am supposed to leave the weighted cabbage/salt mixture on the counter or put it in the fridge?
    Replies 1
  3. joanvan6622
    Is the pickling spice loose in the vinegar or is it in cheesecloth and removed once boiled.
    Reply
  4. Deborah L.
    Canned Pickled Red Cabbage Created by Deborah L.
    Reply
  5. Rosemary B.
    How long will this keep in my pantry?
    Replies 1
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