How To Make Pickled Red Cabbage

Start with a about four large, garden red cabbages.  Peel-away the outer leaves, slice in-half and cut-out the core.  Chop cabbage into coarse slices.


Layer chopped cabbage into a stone crock and sprinkle with kosher salt.  Alternate cabbage, salt, cabbage, salt. Repeat until you reach the top of the crock.

Install the lid, fill the moat with water and allow your cabbage to set overnight.


The following day, remove the cabbage from the crock and allow it to drain in the sink.  Do not rinse.


While your cabbage is draining prepare the brine.

Combine equal parts of red wine and apple cider vinegar with about four cups of dark brown sugar.  Throw some whole mustard seed into the pot. Cut the toe-end from an old sweat sock, fill with a bottle of pickling spice, tie it-off with kitchen string and toss it into the pot.  Bring to a boil and simmer for about five minutes.  Remove from heat, fetch the spice sock from the pot and set-aside.  This was a big batch so we doubled the vinegar you see in the picture.


Pack pint jars very tightly with the cabbage leaving a half-inch of head space.  Top-off with the brine, add lids and rings and process in the canner for 20 minutes.