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Spiced Red Cabbage {canned}

7/1/2016

2 Comments

 
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Spiced Red Cabbage
Yield: about 5 quarts or 10 pints

Ingredients: 
12 lbs of red cabbage (3-4 heads), cored and shredded
1/2 cup canning or pickling salt
1/4 cup whole cloves
1/4 cup whole allspice
1/4 cup whole black peppercorns
1/4 cup celery seed
2 cinnamon sticks, each about 4 inches and broken into pieces.
8 cups of red wine vinegar (5% acidity)
1 cup lightly packed brown sugar
1/2 cup mustard seeds
1/4 cup ground mace or nutmeg

Directions:
Day 1
In a large crock, glass or stainless steel bowl, layer cabbage and salt. Cover and let stand in a cool place for 24 hours

Day 2
Transfer cabbage to a colander placed over the sink and drain. Rinse with cool running water. Drain thoroughly on trays lined with paper towel, about 6 hours.
Prepare canner, jars and lids.
Tie cloves, allspice, peppercorns, celery seeds and cinnamon stick pieces in a square of
cheesecloth. Creating a spice bag.
In a large stainless steel saucepan, combine vinegar, brown sugar, mustard seeds, mace (or nutmeg) and the spice bag. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until spices have infused the liquid. Discard spice bag.
Pack the cabbage into hot jars to within a generous 1/2 inch. Ladle hot pickling liquid into jars to cover the cabbage, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more liquid. Wipe jar rims clean with a damp cloth. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with at least 1 inch of water. Bring to a boil and process for 20 minutes. Adjust for elevation, if needed. Remove canner lid. Wait 5 minutes, then remove jars, cool 24 hours, check seals, clean jars thoroughly, label, and store in a cool dark place.

Recipe from: Ball's Complete Book of Home Preserving
Photos by: Diane Baker for Canning and Cooking at Home 

2 Comments
Nanette Fuqua link
7/6/2020 09:23:09 am

I want to make the spiced red cabbage. My question is can I use ground spices in the cooked brine, in place of whole spices?

Reply
Dorothy Atkinson
8/7/2020 03:19:04 pm

can you use white vinagar, instead of red wine vinagar?

Reply



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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy