May 28, 2017

Pickled Cabbage

Pickled Cabbage

Janine Pineo Photo | Pickled Cabbage

Cabbage generally elicits one of two responses. Eeeew would be one and yummy would be the other.

I tend to fall into the camp of the latter. I love cabbage.

Which was what prompted me to first try pickling cabbage a few years ago. This recipe is not sauerkraut; it is a sweet, vinegar-based pickle with savory spices.

There are two major ingredients in Pickled Cabbage: cabbage and peppers.

Janine Pineo Photo | There are two major ingredients in Pickled Cabbage: cabbage and peppers.

And, as pickles go, it is one of the easiest to make. A single cabbage and a few peppers and you have the bulk of the recipe.

I first found the recipe in “The Joy of Pickling” by Linda Ziedrich, but I have had to adjust some of the ingredients and amounts since mine has never quite matched what was in that original recipe.

If you are wondering what you can do with something like pickled cabbage, I highly recommend it ice cold as a condiment. I especially like it atop a hamburger with mustard.

This recipe makes 7 pints.

The cabbage can be shredded or sliced in thin strips.

Janine Pineo Photo | The cabbage can be shredded or sliced in thin strips.

Pickled Cabbage

1 head of cabbage, approximately 3 to 3.5 pounds
8 medium sweet peppers, either green or red or a mix, approximately 5 cups
1/4  and 1/8 cup pickling salt (3/8 cup total)

3 cups sugar
4 1/2 cups white vinegar
3/4 teaspoon hot pepper flakes
6 teaspoons brown mustard seeds
9 garlic cloves, minced

The cabbage and peppers are mixed with pickling salt and set aside for 8 to 12 hours.

Janine Pineo Photo | The cabbage and peppers are mixed with pickling salt and set aside for 8 to 12 hours.

Trim the cabbage and then shred it. Cut the peppers into thin strips. Toss them in a large bowl or nonreactive dish with the salt. Cover the container and set aside in a cool place for 8 to 12 hours (or overnight).

In a nonreactive saucepan, combine the sugar and vinegar. Bring the mixture to a boil.

Meanwhile, rinse the cabbage mixture and drain well. Put it back in the dish and toss it with the hot pepper flakes, mustard seeds and minced garlic.

Pack the pint jars  well, but not tightly. Carefully ladle the vinegar mixture into each jar, leaving about 1/4 inch of headspace. Wipe the rims clean with a damp cloth and then close the jars with two-piece lids.

Process the jars for 20 minutes in a boiling-water bath.

Store the jars for at least three weeks in a cool, dry and dark place before using.

– Janine Pineo