Pickled Red Cabbage

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 2lb/1 kg red cabbage
  • 4 oz/100


Remove the coarse outer leaves from the cabbage and the coarse stem. Shred the cabbage finely, put in a large bowl in layers with the salt, cover and leave for 24 hours. Drain the liquid from the cabbage and rinse under cold running water. Drain thoroughly and pack loosely in clean cold jars, filling them half-full. Cover with cold spiced vinegar. Press down the cabbage slightly and fill the ja