Canned Pickled Red Cabbage
Get ready to elevate your pantry with this vibrant and tangy Canned Pickled Red Cabbage recipe! Perfect for home canning enthusiasts, this recipe combines crisp shredded red cabbage with a bold brine infused with white vinegar, mustard seeds, black peppercorns, and fragrant bay leaves for a zesty, aromatic kick. In just under an hour, you’ll craft jars of brilliantly colored and flavorful pickled goodness, ideal for topping sandwiches, adding crunch to salads, or serving alongside roasted meats. With easy step-by-step instructions and long-lasting storage potential, this recipe is a must-try for anyone looking to preserve the flavors of the season. Enjoy the balance of sweet, tangy, and spiced notes that make this pickled cabbage a pantry essential!
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Ingredients
- 1 large head (~2 lbs) red cabbage
- 2 cups water
- 2 cups white vinegar
- 3 tablespoons granulated sugar
- 2 tablespoons salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 2 leaves bay leaf
- 1 teaspoon coriander seeds
- 5 cloves optional whole cloves
Directions
Step 1
Remove the outer leaves of the red cabbage, then wash and dry the head thoroughly.
Step 2
Using a sharp knife or a mandoline, thinly shred the red cabbage and place it in a large bowl.
Step 3
In a large saucepan, combine water, white vinegar, sugar, salt, mustard seeds, black peppercorns, bay leaves, coriander seeds, and optional cloves. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt.
Step 4
Reduce the heat and simmer the pickling liquid for 5 minutes to allow the spices to infuse.
Step 5
While the pickling liquid is still hot, pack the shredded red cabbage firmly but not tightly into sterilized canning jars, leaving about 1/2 inch of headspace at the top.
Step 6
Using a funnel, carefully pour the hot pickling brine over the cabbage, ensuring it is fully submerged and leaving 1/2 inch of headspace.
Step 7
Remove any air bubbles by gently tapping the jars on the counter or using a non-metallic utensil to stir the contents. Wipe the rims of the jars clean with a damp cloth.
Step 8
Seal the jars with sterilized lids and bands, tightening them until just finger-tight.
Step 9
Process the sealed jars in a boiling water bath canner for 15 minutes (adjust processing time based on altitude, if necessary).
Step 10
Carefully remove the jars from the canner using jar tongs and place them on a clean towel. Allow them to cool undisturbed for 12-24 hours.
Step 11
Check that the lids have sealed properly (the lid should not flex up and down when pressed). If any jars have not sealed, refrigerate and consume within 1-2 weeks.
Step 12
Store sealed jars in a cool, dark place for up to 6 months. Allow the pickled cabbage to sit for at least 2 weeks before opening to develop optimal flavor.
Nutrition Facts
| Serving size | (1957.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 576.6 |
| Total Fat 4.1g | 0% |
| Saturated Fat 0.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 14455.6mg | 0% |
| Total Carbohydrate 120.5g | 0% |
| Dietary Fiber 26.3g | 0% |
| Total Sugars 68.7g | |
| Protein 12.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 576.1mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 2735.6mg | 0% |
Source of Calories