Grandma Martin’s Pickled Red Cabbage
A recipe handed down to my sister, Sonnie, by her late husband's grandmother.
Category:
Canning, Preserves
Style:
Australian
Keyword:
Cabbage, Pickled Cabbage
Quantity: 10 250ml jars
Ingredients
- 1 large firm head of red cabbage
- 1.5 litres (3.2) pints vinegar
- 30 g (1 oz) whole peppers
- 30 g (1 oz) whole allspice
- Coarse sea salt
- 500 g (18 oz) sugar (optional).
- cloves to finish
Instructions
-
Remove the coarse outside leaves from the cabbage and cut the cabbage into quarters.
-
Remove the centre stalk, along with the heavy ribs from the leaves, and discard.
-
Finely shred the leaves and layer in a non-reactive bowl, sprinkling every layer liberally with salt.
-
When done, place a plate on top of the salted cabbage and press down (I place a heavy jar on top of the plate to keep it weighted).
-
Allow to stand for 24 to 36 hours.
-
Thoroughly drain off all liquid (I also choose to rinse the cabbage under cold running water to remove any excess salt).
-
Pour the vinegar into a saucepan, then add the sugar (if using) along with the allspice and peppercorns, and slowly bring to the boil. Simmer for five minutes and then remove from the heat and allow to sit for 10 minutes.
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Meanwhile, pack the cabbage loosely into warm sterilised jars. (The cabbage will be dull purple in colour, but will turn bright pink/red upon application of the vinegar.)
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Strain the vinegar, retaining the spices, and then pour spiced vinegar over the cabbage.
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Paddle with a skewer or thin knife to remove all air bubbles, then fill jars right to top with vinegar.
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To each jar add one whole allspice and 2 peppercorns (retained from the spiced vinegar), along with one whole clove.
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Wipe the top of the jars with paper towel dipped in vinegar and then seal.
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When cool, label and store in a cool dark place until required.
Notes
Serving suggestions:
- Add to burgers.
- Serve with schnitzel and pork.
- Add to salads (including coleslaw).
Yum
Links:
- Marinated Coleslaw
- Pretty & Pink
