Cin's Pickled Cabbage & Veggies

cin Rafter


Pictured is my cabbage-veggies pickles all from my garden other than the baby carrots! Great snack to put out when company is coming!


★★★★★ 1 vote

3 Hr
15 Min


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I medium
green cabbage sliced
1/2 medium
red cabbage sliced
2 large
white onion sliced
1 large
red onion sliced
15 small
baby carrots-cut in 1/2 length wise
3 medium
zuccinni-thick sliced in discs
14 c
red wine viniger (may need more)
6 tsp
1/2 c
canning salt (enough to sprinkle layers)
4 tsp
whole all spice
4 stick
cinnamon stick
4 tsp
whole celery seeds
3 c
brown sugar

How to Make Cin's Pickled Cabbage & Veggies


  • 1Slice all cabbage in 2-3 inch slices and layer with sprinkles of canning salt (lightly). I use a large plastic trash bag, much easier to stir and turn. Refrigerate for up to over night but at least 4 hours.
  • 2When cabbage is ready, poke a few little holes in bottom of the bag and lightly rinse in the bag then drain liguid and dry as much as you can. I use a clean cotton dish towel or two.
  • 3In the same bag add all the rest of the sliced veggies and turn til evenly mixed.
  • 4Place the spices in a spice bag or a small piece of cotton cloth and tie securly. In med. heavy pot, add viniger, brown sugar and spice bag and cook until boiling and then simmer for 10 minutes stiring so sugar melts and does not burn. I never seem to have enough liguid and re-use the spice bag if more liquid is needed.
  • 5Now fill clean hot canning jars(quarts) with veggies mix(pack full) and add viniger liguid to 1 inch of top and cap with hot lids and rings.
  • 6With water bath method, fill canner with hot water and proccess for 12 minutes. Care when removeing jars, they will be very hot! Use canning tongs to remove and set jars on clean towel and let set over night. You should hear the lids pop with in 20 minutes to seal.
  • 7Let these jars set for 3 weeks before trying and enjoy!!

Printable Recipe Card

About Cin's Pickled Cabbage & Veggies

Dietary Needs: Vegetarian
Other Tag: Healthy

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