Pickled Red Cabbage
Description
This International sauce features Cabbage (2 lb) 5 c Distilled malt vinegar, Pickling salt 2 teaspoon Caraway seeds, Pickling Spice. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cut cabbage in fourths and discard center stalk.
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Shred cabbage finely.
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Layer in a colander with salt and let stand overnight.
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Put Pickling Spice and vineagr into a saucepan.
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Bring to a boil and boil 3 minutes.
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Remove from heat and cool.
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When cool, strain and reserve liquid.
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Meanwhile, wash 4 pint jars in hot soapy water; rinse.
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Keep hot until needed.
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Prepare lids as manufacturer directs.
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Rinse cabbage well under cold running water.
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Drain thoroughly and mix with caraway seeds.
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Pack cabbage into hot jars.
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Pour cold spiced vinegar over cabbage to cover completely.
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Wipe rims of jars with a clean damp cloth.
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Attach lids and place in canner.
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Process 10 minutes in a boiling-water bath.
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Store in a cool dry dark place at least 5 days before serving.
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Garnish with an Italian parsley sprig, if desired, and
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serve as an accompaniment to cold meats and poultry
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 6.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 43879.5mg1829%
- Total Carbohydrate 1.4g1%
- Dietary Fiber 0.6g3%
- Sugars 0.8g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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