Pickled Cabbage- A Tasty Superfood
Keep this in the refrigerator to add to sandwiches or use as a side dish. The longer it sits the better it gets. Keeps for up to 3 months, BUT MUST BE STORED IN THE REFRIGERATOR.
Prep time does not include the time you need to wait for prepared cabbage to "wilt down" which is several hours. See directions below.
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- 1 medium
- head of cabbage (1 1/2 to 2 pounds)
- 1 large
- onion, halved and thinly sliced length-wise
- 2 Tbsp
- kosher salt
- 3 c
- white vinegar
- 2 c
- 2 Tbsp
- 3 Tbsp
- pickling spices
- bay leaves
1Core cabbage and cut into 2 inch pieces. Toss cabbage, onion, and salt together. Place in a large colander and set over a large bowl.
Cover with a towel or plastic wrap and let sit at room temperature for several hours until cabbage wilts down to half its original volume. Stir it occasionally during this time. Pour off any liquid that accumulates in lower bowl.
When mixture seems to be about half in volume from original, pack mixture loosely into 6 half pint or 3 pint jars that have been sterilized. Set aside while making pickling juice.
2Bring all remaining ingredients to a boil and simmer for 2-3 minutes. Remove from heat and carefully pour liquid into jars with cabbage mixture, leaving about 1/2 inch head space at top of each jar. Place lids on jars. Allow to cool and place in refrigerator where they will keep for up to 3 months.