Thursday, September 15, 2011
I love cabbage. During the summer I make slaws, and as the days get cooler we make sauerkraut and other pickled goodies. This is a very crunchy vinegar pickled cabbage - not sauerkraut (here is my purple kraut recipe ... yum). This is really great with anything salty and savory, or on a burger instead of lettuce and pickle. So crunchy! And the color is totally over the top.
1 lb. chopped red cabbage
2 Tbsp sea salt
4 cups good white wine vinegar
1 Tbsp brown sugar
1 Tbsp pickling spice
Peel the cabbage in a large bowl and sprinkle each layer with salt.
Leave for 24 hours. Pour off liquid and stir a few times throughout. After 24 hours, drain off any liquid and rinse off any surplus salt. Drain the cabbage well.
Put the vinegar, sugar and pickling spices into a pan, and bring to the boil. Simmer for 5 minutes and allow to cool for at least 2 hours.
Strain the vinegar if you want, I like leaving in the spices.
Pack the cabbage loosely into jars and cover with the spiced vinegar.
Cover label and store in a cool place. Can begin to eat after 1 week.
Will begin to loose its crispness within 2 to 3 months. I keep it in the fridge and have a pint in the freezer!