Pickled Red Cabbage

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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Ingredients

  • 2lb/1 kg red cabbage
  • 4 oz/100g salt
  • 1½ pint/750 ml spiced vinegar

Method

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 jar up with more cabbage. Cover with vinegar and seal. Keep for at least a week before using.

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