Canned Pickled Cabbage
Source of Recipe
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Recipe Introduction
Pickled not fermented cabbage. A taste all of it's own, kinda sauerkraut but not... Use as a salad topper, on a hot dog, with sausage or just eat it from the jar.
List of Ingredients
1 Very large or 2 normal Heads Cabbage
4 Cups white vinegar
2 cups water
2 tsp dill weed
3 T saltRecipe
Slice or shred cabbage leaving no big chunks. Put in a large stainless or plastic bowl.
Sprinkle with salt, mix thoroughly squeezing as you mix.
Cover with towel and let sit overnight.
Rinse cabbage in a colander or strainer with cold water.
Prepare pint jars and lids for canning.
Combine the vinegar, water and dill weed in a sauce pan and heat to boiling. Reduce heat and simmer until the dill is suspended.
Fill jars with cabbage and ladle in brine leaving 1/2" headspace. Remove air bubbles, add more brine if needed.
Place in boiling water bath canner and process for 20 minutes.
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