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Step 1: Prepare the Red Cabbage
Shred the Cabbage: Remove the outer leaves of the cabbage and cut it in half. Use a knife, mandolin, or food processor to finely shred the cabbage.
Grate the Carrots: Peel and grate the carrots. Mix them with the shredded cabbage.
Optional Step – Salt the Cabbage: Sprinkle some salt over the cabbage and carrots and let them sit for 30 minutes to draw out excess water. This helps keep the cabbage crisp.
Step 2: Prepare the Jars
Sterilize the Jars: Wash your jars and lids with hot, soapy water. Place the jars in a large pot of boiling water for 10 minutes to sterilize them.
Prepare the Spices: Divide the garlic slices, mustard seeds, black peppercorns, and bay leaves evenly among the sterilized jars.
Step 3: Make the Pickling Brine
In a large pot, combine the vinegar, water, sugar, and salt. Add the ground allspice if using.
Bring the mixture to a boil, stirring until the sugar and salt are dissolved.
Remove the brine from heat and let it cool slightly.
Step 4: Pack the Jars
Fill the Jars: Pack the shredded red cabbage and carrots tightly into the jars, leaving about an inch of space at the top.
Pour the Brine: Pour the warm brine over the cabbage mixture in each jar, ensuring that the cabbage is fully submerged. Use a spoon to press down the cabbage and release any air bubbles.
Step 5: Seal and Store
Seal the Jars: Wipe the rims of the jars with a clean cloth, then place the lids on top. Screw the lids tightly onto the jars.
Process the Jars: To ensure a long shelf life, place the sealed jars into a large pot of boiling water (making sure the jars are fully submerged) and boil for 10-15 minutes.
Cool and Store: Remove the jars from the water and let them cool completely. Store them in a cool, dark place, and they’ll be ready to enjoy in about 1-2 weeks, but the flavor will intensify the longer they sit.
Why You Should Make 100 Jars of This Red Cabbage Recipe
Versatile and Delicious: This pickled red cabbage is tangy, crunchy, and bursting with flavor. It pairs perfectly with roasted meats, stews, sandwiches, and salads.
Keeps for Months: Canned and pickled red cabbage can last for 6-12 months when stored properly, so you’ll have a healthy, tasty side dish all winter long.
Perfect for Sharing: This recipe makes excellent gifts for friends and family, especially during the holiday season.
Healthy Winter Staple: With its high vitamin content and probiotic benefits from fermentation, this red cabbage will keep you healthy and nourished through the colder months.
Conclusion:
This incredibly delicious pickled red cabbage recipe is the perfect way to preserve the vibrant flavor of red cabbage and enjoy it all winter long. Easy to make and packed with nutrients, you’ll want to prepare 100 jars to share with loved ones or keep for yourself. Whether as a side dish or part of a main meal, this red cabbage recipe is a must-have for your pantry this winter!
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