Pickled cabbage is like grocery store sauerkraut! Delicious! and cheaper to make yourself!
Ingredients and Variations
Ingredients: Cabbage red or green, white vinegar, water and canning salt.
Variations: Any vinegar with 5% acidity can be used, also any cabbage, sugar can be added if you like, you can also add dill if desired or other pickling spice or caraway seeds. Bell peppers, jalapeños and onions can also be added.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Pickled Cabbage (water Bath Canning)
4
servings30
minutes40
minutesShelf stable sauerkraut.
Ingredients
2 heads 2 cabbage, sliced or grated1/4 inch thick
6 cups 6 white vinegar
3 cuos 3 filtered water
4 tbsp 4 canning or Kosher salt, divided
Directions
- Shred cabbage, place in large bowl and sprinkle with 3 tablespoons of salt, work it in with your hands, cover and let set overnight. The next day strain and rinse the cabbage well.
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare canner filling with water, bring to a simmer with jars in it.
- Brine: In a large pot bring water, vinegar and salt to a boil, turn down heat, cover and simmer for 10 minutes.
- Pack cabbage into jars leaving 1/2-inch headspace. Ladle hot brine over cabbage, still leaving that 1/2-inch headspace. Remove air bubbles and add more brine if need to keep 1/2-inch headspace. Wipe rims and place on lids and bands to fingertip tight. Place into simmering canner immediately.
- Process for 20 minutes adding 5 accordingly for your altitude.
){kind=link}