Canned Pickled Red Cabbage Recipes
CANNED PICKLED RED CABBAGE
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
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 RED CABBAGE
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
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
This bright and tangy pickled red cabbage is so pretty! The color is gorgeous, and the cabbage maintains a nice crunchy texture. Try it on your favorite sandwich. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
PICKLED CABBAGE
My mother picked up this recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts :
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- Remove the outer leaves of the cabbage and discard. Shred the 2lbs of cabbage coarsely or finely (based on your liking) using a knife, mandolin, or food processor with a shredding disc. We used a food processor and set the shredding disc thickness to #3. The 2-pound cabbage perfectly filled a 9-cup food processor basin.
- Prepare the vinegar brine. Add vinegar, water, and remaining ingredients to a small pot and heat until the sugar and salt are dissolved.
- Using 2- quart-sized jars or 4- pint-sized jars, distribute the shredded cabbage equally into the jars. Pour the hot vinegar brine over the jars until the cabbage is submerged in the brine. If you fall a little short on brine, you can simply top off with additional vinegar.
- Place lids on the jars and store them in the fridge for 4-6 weeks. Pickled cabbage can be eaten right away but is best after it has chilled for several hours.
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