Ingredientes para Spiced Pickled Red Cabbage
- 1 large red cabbage, thinly sliced
- 1/2 cup kosher salt
- 2 large red onions, thinly sliced
- 1 tablespoon whole allspice
- 1 tablespoon juniper berries
- 1 tablespoon mixed peppercorns
- 1 tablespoon celery seed
- 2 bay leaves
- 2 cinnamon sticks
- 3 cups raspberry vinegar
- 1 cup red wine vinegar
- 1 cup brown sugar
- 1 tablespoon mustard seeds
- 1 teaspoon ground mace
- 2 large tart apples, cored and thinly sliced
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Cómo preparar Spiced Pickled Red Cabbage
- **Salt the Cabbage:** In a large stainless steel pot, layer the sliced red cabbage and sprinkle evenly with 1/3 cup kosher salt. Cover and let sit in a cool spot for 24 hours.
- **Prepare the Onions:** After 18 hours, layer the thinly sliced red onions in a separate glass or stainless steel bowl. Add the remaining salt, cover with cold water, and let sit in a cool spot for the remaining 6 hours.
- **Rinse and Drain:** Transfer the cabbage to a colander, rinsing thoroughly under cold running water. Drain well. Rinse the onions separately.
- **Dry the Cabbage and Onions:** Spread the cabbage and onions on paper towel-lined trays and let air dry for 6-8 hours, or sun-dry for 3 hours if weather permits.
- **Prepare the Spice Bag:** Combine allspice, juniper berries, peppercorns, celery seed, bay leaves, and cinnamon pieces in a piece of cheesecloth. Tie securely to create a spice bag.
- **Make the Vinegar Mixture:** In a large stainless steel pan, combine raspberry vinegar, red wine vinegar, sugar, mustard seed, and mace. Add the spice bag.
- **Simmer the Vinegar:** Bring the mixture to a boil, stirring until the sugar dissolves. Reduce heat and simmer gently for 5 minutes.
- **Add Apples and Onions:** Rinse the onions. Add the thinly sliced apples and the rinsed onions to the vinegar mixture. Cook for 5 minutes more.
- **Remove Spice Bag:** Discard the spice bag.
- **Combine Cabbage, Apples, and Onions:** Remove the apples and onions from the vinegar mixture. In a very large bowl, gently combine the cabbage, apples, and onions. Keep the vinegar mixture heated.
- **Pack the Jars:** Pack the cabbage mixture tightly into hot, sterilized pint jars, leaving 1/2 inch headspace.
- **Add Vinegar Mixture:** Ladle the hot vinegar mixture over the cabbage mixture, leaving 1/2 inch headspace.
- **Remove Air Bubbles:** Use a non-metallic utensil to remove any air bubbles.
- **Seal the Jars:** Wipe the jar rims clean. Place lids and rings on the jars, tightening to fingertip tightness.
- **Process in Canner:** Place jars in a boiling water canner, ensuring the water covers the jars by at least 1 inch. Bring to a boil, cover, and process for 20 minutes.
- **Cool the Jars:** Turn off the heat and let the jars sit in the canner for 5 minutes. Remove the jars and let cool completely in a draft-free spot. You should hear a popping sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
17g
Fat
0g
Carbs
2g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion For Large Groups Canning Condiments Etc Side Dishes Vegetables Hungarian European Summer Vegan Vegetarian Marinades And Rubs Food Processor Blender Stove Top Dietary Gifts Seasonal Oamc Freezer Make Ahead Inexpensive Onions Taste Mood Savory Equipment Small Appliance Number Of Servings Technique Water Bath 4 Hours Or Less
