Thursday, September 15, 2011

pickled cabbage.

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!

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