Irish Pickled Red Cabbage

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READY IN: 25mins
YIELD: 4 PINTS
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Core cabbage; discard any coarse leaves.
  • Wash well; drain.
  • Finely shred cabbage.
  • Place in large stainless-steel or glass bowl.
  • Add salt; stir well.
  • Let stand in cool place 2 days, stirring well several times a day.
  • On the third day drain cabbage well; squeeze dry in towel.
  • Place in canning jars.
  • Combine remaining ingredients in large saucepan.
  • Bring to boil; cook, stirring, 5 minutes.
  • Cool; strain.
  • Pour over cabbage in jars.
  • Cover; refrigerate.
  • Allow to age 3 days before serving.
  • Will keep 6 weeks in refrigerator.
  • Makes 4 pints.
  • Irish Cooking.
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