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Pickled Red Cabbage


  • 2 small red cabbages (3 lbs.)
  • 1/3 cup coarse salt
  • 1 qt. cider vinegar
  • 3 cloves
  • 1/4 tsp. nutmeg
  • 2 bay leaves
  • Ad
  • 2 Tbsp. pickling spices
  • 2 Tbsp. sugar


Remove core and heavy stem from the cabbage. Shred into small pieces and place it in a large bowl. Stir in the salt and refrigerate for two days. Stir cabbage six or seven times to keep the salt well distributed. Drain cabbage and squeeze it dry. Fill hot jars with the cabbage.

Pour the vinegar into a saucepan and add the remaining ingredients. Boil uncovered for 5 minutes. Strain the vinegar, pour over the cabbage, leaving half inch space from top of jars. Seal jars and process for 10 minutes in a water bath.

Invert jars once a day for one week before using. Use within 6 weeks. Serve with cold meats.

Source: mother

By Sandy from Graettinger, IA


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June 11, 20120 found this helpful

Why does this have to be used within 6 weeks? It's processed and it should keep.

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