Chow Down Pickled Cabbage
I made a batch and then had turkey polska kielbasa for dinner with one of my home made mustard.
- 2 heads white cabbage - cored and shredded
- 1/4 cup kosher salt
- 2 cups water
- 3 cups white vinegar
- 4 T. pickling spice
- 1 pc. each serano, jalapeno, and banana pepper - diced
- 2 1/2 cups sugar
- 2 cups sweet onions- sliced
In a bowl put in the cabbage and cover with salt. Toss and set aside for two hours so that the salt will soften the cabbage.
After two hours rinse the cabbage twice to remove as much salt as possible. In a large dutch oven heat water, vinegar, sugar and in a tea ball or tied cheese cloth add pickling spice. Heat to a simmer until the sugar is dissolved.
Add the peppers then the shredded cabbage and onions. Cook for two hours stirring occasionally. Remove pickling spice ball just before ladling.
When you are fifteen minutes ahead of the cabbage being done, sterilize your jars, lids and rings. Pack the hot cabbage in without the liquid filling it to about 1" headspace and then ladle to 1/2" headspace the liquid removing any air bubbles. Add lids and rings and water-bath for 20 minutes.