olga_d_ont
Well-known member
1 MEDIUM RED CABBAGE (3 POUNDS)
1/3 CUP COARSE SALT
1 QUART MALT VINEGAR
1/4 CUP SUGAR
2 TABLESPOONS MIXED PICKLING SPICES
2 BAY LEAVES
1/2 TEASPOON PEPPERCORNS
Core cabbage; discard any coarse leaves. Wash well; drain. Finely shred cabbage. Place in large stainless-steel or glass bowl. Add salt; stir well. Let stand in cool place 2 days, stirring well several times a day. On the third day drain cabbage well; squeeze dry in towel. Place in canning jars.
Combine remaining ingredients in large saucepan. Bring to boil; cook, stirring, 5 minutes. Cool; strain. Pour over cabbage in jars. Cover; refrigerate. Allow to age 3 days before serving. Will keep 6 weeks in refrigerator. Makes 4 pints.
1/3 CUP COARSE SALT
1 QUART MALT VINEGAR
1/4 CUP SUGAR
2 TABLESPOONS MIXED PICKLING SPICES
2 BAY LEAVES
1/2 TEASPOON PEPPERCORNS
Core cabbage; discard any coarse leaves. Wash well; drain. Finely shred cabbage. Place in large stainless-steel or glass bowl. Add salt; stir well. Let stand in cool place 2 days, stirring well several times a day. On the third day drain cabbage well; squeeze dry in towel. Place in canning jars.
Combine remaining ingredients in large saucepan. Bring to boil; cook, stirring, 5 minutes. Cool; strain. Pour over cabbage in jars. Cover; refrigerate. Allow to age 3 days before serving. Will keep 6 weeks in refrigerator. Makes 4 pints.
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