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LOCATION: Recipes >> Preserving >> Pickled Red Cabbage

Print this Recipe    Pickled Red Cabbage

2 small red cabbages (3 lbs.)
1/3 cup coarse salt
1 quart cider vinegar
3 whole cloves
1/2 tsp. ground nutmeg
2 bay leaves
2 Tbs. mixed pickling spices
2 Tbs. sugar

Quarter the cabbages, remove the stems and cores and shred cabbage.
Mix cabbage and salt in a bow. and refrigerate 2 days. Drain
cabbage, squeeze it dry and pack it into hot, sterilized jars.
Boil the remaining ingredients as long as brine covers top and pack
into hot, sterilized jars, covering the cabbage. Seal. Process 20
minutes. (makes 4 pints)

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