Canned Pickled Red Cabbage Recipes

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SPICED RED CABBAGE



Spiced Red Cabbage image

My dad, who is now 83 and still working hard, loves sauerkraut and frankly anything that is pickled or fermented.

Provided by Canning Homemade

Categories     Dessert

Time P1DT30m

Yield 5

Number Of Ingredients 10

1 PC. Large head Red Cabbage
1/8 cup Kosher salt
1/2 cup brown sugar
1/8 cup mustard seeds
4 cups white vinegar
1 T. whole cloves
1 T. whole allspice
1 T. peppercorns
1 T. celery seed
1 PC. stick cinnamon - broken in half

Steps:

  • Cut cabbage in half, remove the core and then shred the red cabbage using a knife or mandolin.
  • Layer the cabbage in a bowl covering each layer with a bit of the salt.
  • Let stand 24 hours covered.
  • Rinse the cabbage and then drain the cabbage to get most of the water out on a paper towel or colander. This might take a few hours.
  • Prepare 4 pints and one 1/2 pint jars by sterilizing them and then raw pack each jar with the now as dry as possible red cabbage.
  • Pack them leaving 1 inch headspace. Prepare your lids and rings.

Nutrition Facts : Calories 500 kcal, ServingSize 1 serving

QUICK-PICKLED CABBAGE



Quick-Pickled Cabbage image

This quick-pickled red cabbage is ready in just 2 hours and provides both flavor and a pop of color to tacos, salads, and sandwiches.

Provided by Diana Rattray

Categories     Side Dish     Condiment

Time 2h12m

Number Of Ingredients 9

1/2 head red cabbage
1 1/4 cups water
1 1/4 cups apple cider vinegar
1 1/2 teaspoons kosher salt
2 teaspoons sugar
Optional: pinch of red pepper flakes
2 cloves garlic (sliced)
2 teaspoons coriander seeds (or caraway seeds)
12 black peppercorns

Steps:

  • Gather the ingredients.
  • Using a large sharp knife, a mandoline , or a food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.
  • Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes, if using.
  • Put the shredded red cabbage in a bowl and then pour the hot brine over it.
  • Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, coriander seeds, and peppercorns.
  • Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, however, refrigerate for 24 to 48 hours before serving. This recipe can keep in the fridge for about seven days.

Nutrition Facts : Calories 31 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 254 mg, Sugar 3 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g

PICKLED RED CABBAGE



Pickled Red Cabbage image

Raw cider vinegar is unheated and unpasteurized. Look for it at health-food stores.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h15m

Yield Makes 2 2/3 cups

Number Of Ingredients 3

1/2 medium head red cabbage (1 pound)
3/4 teaspoon sea salt
3 tablespoons raw cider vinegar

Steps:

  • Finely slice red cabbage, preferably with a mandoline. Place cabbage in a bowl, and add salt and vinegar. Using your hands to mix thoroughly, squeeze cabbage until it begins to wilt and get juicy. Let stand for 30 minutes. Adjust seasonings to taste. Add a little extra salt and vinegar if you are planning on serving the cabbage the following day, since the flavor fades as it marinates.

PICKLED RED CABBAGE



Pickled Red Cabbage image

Great pickled red cabbage. Ready in 6 days

Provided by barbara lentz

Categories     Vegetables

Time 20m

Number Of Ingredients 4

1 large head red cabbage shredded
2 Tbsp pickling salt
10 c white vinegar
6 Tbsp pickling spices

Steps:

  • 1. Mix the shredded cabbage with the salt in a ceramic bowl. I used a crockpot. Sprinkle the salt over the cabbage and massage it all through the cabbage. Weight the cabbage down and set it in the fridge for 24 hours.
  • 2. Drain the cabbage and push into 3 quart jars. Boil the vinegar with the pickling spices and pour over the cabbage. Seal the jars and water bath for 10 minutes. to seal

CANNED PICKLED RED CABBAGE



Canned Pickled Red Cabbage image

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

Provided by ChefDebs

Categories     Vegetable

Time 30m

Yield 6 jars

Number Of Ingredients 4

1 large red cabbage, shredded
2 tablespoons pickling salt
10 cups white vinegar
6 tablespoons pickling spices

Steps:

  • 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.

PICKLED CABBAGE SLAW



Pickled Cabbage Slaw image

Veggies in small quanitites to this already incredible pickled cabbage

Provided by Canning Homemade

Categories     Salad

Time P1DT1h

Yield 10

Number Of Ingredients 7

3 medium heads white cabbage - cored and shredded
1/4 cup kosher salt
1/2 cup each julienned - carrots, red onions, red and yellow bell peppers
1 PC. each serano, jalapeno, and banana pepper - diced (optional)
3 cups water
4 cups white vinegar
3 1/2 cups sugar

Steps:

  • In a bowl put in the cabbage and cover with salt.
  • Toss and set aside for minimum two hours to overnight in the fridge so that the salt will soften the cabbage. You do not need to salt the other julienne veggies.
  • Prepare 6 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
  • After salting rinse the cabbage twice to remove as much salt as possible.
  • In a large bowl combine the now rinsed cabbage with the other julienne vegetables. Mix well so they are evenly distributed.
  • In a stainless steel or enameled dutch heat water, vinegar, sugar. Heat to a simmer until the sugar is dissolved.
  • Add the cabbage/veggie combo to the brine, stir once and with a slotted spoon put the cabbage/veggie back into the original bowl. You are just getting them hot.
  • Ladle the veggies into jars.
  • On a dishtowel place your hot jars in a semi circle leaving room for your pot that has your cabbage mix. Using your funnel in each jar ladle/tong the mixture into the jars leaving 1" headspace.
  • After all the cabbage is in the jars bring over the pot that contains the hot brine. Ladle the hot brine (vinegar, sugar, water mix) over the cabbage slaw and fill to ½" headspace. Remove air bubbles and refill to the proper headspace if necessary.
  • Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
  • Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
  • Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
  • Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
  • When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
  • Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
  • Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

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