LOOKING for: Recipe for sweet pickled red cabbage

13 years ago

Hi,

I'm looking for a good recipe for sweet pickled red cabbage. It's a common dish in German restaurants and quite tasty. Need one that can be canned up. Any help will be greatly appreciated. Thanks

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Comments (4)

oilpainter
13 years ago
Pickled Red Cabbage

1 firm head red cabbage(about 2 pounds)
1/4 cup coarse pickling salt
4 cups white vinegar
1 cup sugar

Shred cabbage with a sharp knife. Add salt, mix well. Cover and let stand 12 hours or overnight. Drain in colander and rinse well with cold water. Combine vinegar and sugar; bring to a boil. Add drained cabbage and bring back to the boil (cabbage will turn bright pink). Pack into hot steralized jars and seal.
Yield about 4 pints.
teresa_nc7
13 years ago
This looks good! I think you would want to boiling water bath this to be sure you get a good seal. And another recipe called for topping off the jar with vinegar if there is not enough of the cooking liquid to cover the cabbage in the jar.

A boiling water bath is enough boiling water to cover the top of the jars by one inch. A 20 minute boiling time in the jar was recommended by another recipe. Also, it is recommended that you open the jars for use no less than 3 weeks after canning for the best flavor.
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Joy of Pickling has a pickled red cabbage. I haven't tried it but the batch is small enough you could give it a shot without much risk. Lots of spices in this, but of course they could be reduced or eliminated if you want something plainer. 2 1/4 lbs. trimmed red cabbage, shredded 1 T. pickling salt 1/2 tsp. whole cloves 1/2 tsp. blade mace (preferred) or small pieces nutmeg 1/2 tsp. whole allspice 1/2 tsp. black peppercorns 1/2 ts. celery seeds One 1-inch cinnamon stick 1 1/3 c. red wine vinegar 1/4 c. brown sugar 4 tsp. mustard seeds (yellow) Toss cabbage with salt. Cover and let stand in a cool place 8-12 hours. Combine vinegar, sugar and mustard seeds in a nonreactive pan. Tie other spices in a spice bag and add them. Bring to boil and simmer 5 minutes. Let cool. Drain cabbage thoroughly then pack into two pint jars. Pour cooled liquid over cabbage. Divide evenly between the two jars and if there isn't enough to cover the cabbage, top off with vinegar. Close jars and process BWB 20 minutes. Store at least 3 weeks before eating. I hope you do try this, Marcia, and let us know the results. Sounds interesting. Carol
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Here's an easy one & can be reheated: HOT CABBAGE SLAW (serves 4) 3 cups shredded green or white cabbage 1 tsp salt 1 TBL butter 1/2 cupmilk 1 tsp caraway seeds 1/2 tsp tarragon or more Pepper to taste Put the cabbage ina 1 qt pan. Rinse & drain. Sprinkle w/the salt, cover & place over medium heat. When the cover is hot to the thouch, reduce the heat to low & cook 5 minutes. Add butter, milk & caraway seeds. Add teh tarragon & pepper & stir to blend. Bring to a boil. Serve hot.~~Craig Claiborne This is forgiving as far as quantities: GERMAN SWEET & SOUR CABBAGE (serves 4) 4-6 slices bacon 1 small cabbage, coarsely chopped 1 medium onion, coarsely chopped 1/3 cup sugar Salt & pepepr 2/3 cup white vinegar Fry bacon until crisp; drain, reserving drippings. Crumble bacon. Place cabbage in a large saucepan; cover w/water. Bring to a boil. Reduce heat to medium & cook 10-12 minutes or until crisp-tender. Drain & return to suacepan. While cabbage is hot, stir in onion, sugar & salt & pepper to taste. Let stand over low heat, tightly covered for several minutes. Reheat reserved drippings in a small saucepan. Stir in vinegar & bring to a boil. Pour over cabbage, stir & let stand 2-3 minutes. Top w/crumbled bacon.~~Food for Thought
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I have lost this recipe, it doesn't take 14 days like so many others do. it will be an old recipe, at least 50 years.
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LOOKING for: sweet dill pickles
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Here is my tried and true recipe for SWEET DILL PICKLE SPEARS You can do many or a few jars at a time. The left over syrup will last for days in the fridge. 4 or 5 inch long PICKLING type pickles Cut the blossom end and stem end off. Cut into quarters lengthwise to fit into pints up to the shoulder. Easier if you lay the pint on its side. Smaller pickles may be left whole. Bring to a boil. 4 cups white vinegar 3 cups sugar 2 cups water 1 teaspoon turmeric Into each pint place 1 large head of dill or 1 teaspoon dill seed. Add some of the leaves too if using fresh. 1 teaspoon salt, 1 clove of garlic and 1 slice of onion. Place the pickle spears into jars to the shoulder and fill to 1/2 with hot syrup. Adjust 2 piece lids. I use the pasteurization method for these, at least 185 degrees HWB. Don't let the water boil as this may cause the pickles spears to shrivel. Leave the lid off the canner and turn the jars occasionally for about 20 minutes. When the color changes on the pickles then are processed. If you are doing a small batch, a deep jam pot will work well instead of a large canner. If you need more help, please ask. Shirley
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minirose1
Original Author
13 years ago
Thanks for the replies. Yes, I would waterbath it. One recipe I found on the web only needed to be processed at 5 minutes for pints.
I tried the recipe in the Ball Book one time and it was awful, so wanted something better.
Oilpainter, your recipe is more like I was looking for. Thanks so much!
oilpainter
13 years ago
Yes minirose---I would only give them a hot water bath for 5 min.. 20 minutes would cook the cabbage and make it limp. You only want to seal the jars not cook the contents. Often I don't even water bath pickles. I meticuously wipe the jar tops with damp paper towel and always use new snap lids and if they pop and go concave the jar is sealed. In all the many years I've been canning I can count on one hand the number of jars that have spoiled and they are usually jars that are old.

I do raw pack tomatoes and hot water bath them for 35 minutes and the tomatoes boil and cook in it. My quarts of tomato juice with the contents cooked calls for 10 min.

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LOOKING for: Recipe for sweet pickled red cabbage

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oilpainter

teresa_nc7

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LOOKING for: Recipe for sweet pickled red cabbage

Comments (4)

oilpainter

teresa_nc7

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minirose1Original Author

oilpainter

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minirose1
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