Pickled Red Cabbage

Preparation info

  • Yields

    4 lb

    .
    • Difficulty

      Easy

Appears in

Farmhouse Kitchen

Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About

Ingredients

  • 4 lb. red cabbage
  • 4 oz. cooking salt
  • 4 pints

Method

Discard outer leaves from the cabbage and shred heart finely. Separate shreds, place the cabbage on a large dish or tray and sprinkle with salt. Leave overnight. The next day, drain off the liquid salt and pack the cabbage into jars. Cover with the cold spiced vinegar. Seal and leave for 2 weeks before using.