Spiced Pickled Red Cabbage

Name: Spiced Pickled Red Cabbage
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 20 cups, 80 serving(s)
Ingredients: 3 heads red cabbage, 10-12 pounds cored and shredded; 1/2 cup salt, separated; 2 red onions, peeled, halved, sliced thin; 1/4 allspice; 1/4 cup juniper berries; 1/4 cup mixed peppercorns; 1/4 cup celery seed; 2 bay leaves; 2 cinnamon sticks, broken; 17 ounces raspberry vinegar; 47 ounces red wine vinegar; 1 cup brown sugar; 1/2 cup mustard seeds; 1/8 cup ground mace; 1 tart apple, peeled cored and shredded

(1)

Recipe by Rita1652

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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READY IN: 2hrs

SERVES: 80

YIELD: 20 cups

UNITS: US

INGREDIENTS

Nutrition

3

heads red cabbage, 10-12 pounds cored and shredded
¹⁄₂

cup salt, separated
2

red onions, peeled, halved, sliced thin
¹⁄₄

allspice
¹⁄₄

cup juniper berries
¹⁄₄

cup mixed peppercorns
¹⁄₄

cup celery seed
2

bay leaves
2

cinnamon sticks, broken
17

ounces raspberry vinegar
47

ounces red wine vinegar
1

cup brown sugar
¹⁄₂

cup mustard seeds
¹⁄₈

cup ground mace
1

tart apple, peeled cored and shredded

DIRECTIONS

In a large stainless steel pot layer cabbage and 1/3 cup salt. Cover and let sit in a cool spot for 24 hours.
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.
Transfer cabbage to a colander a bit at a time to drain and rinse under cold running water.
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.
Prepare canners, jars and lids.
Prepare the spice bag by placing in a cheese cloth place allspice, juniper, peppercorns, celery seed, bay leaves, and cinnamon pieces tie to enclose.
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.
Discard spice bag.
Remove onions and apples place in a very large pot or bowl with cabbage tossing to mix all together.
DON`T discard the liquid. Keep it heated.
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.
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.
Remove air bubbles.

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