@its_brittanyford: Pickled Red Cabbage Recipe Want to preserve your garden harvest in a tangy, crunchy way? Try making pickled red cabbage! It’s a perfect alternative to sauerkraut and pairs great with corned beef, red meat, or even in soups. Ingredients and Instructions 2 medium red cabbages 4 tbsp canning salt 4 cups white distilled vinegar (or ACV) 1 tbsp sugar Pickling spices (peppercorns, mustard seeds) Garlic & onions (optional) 6 pint jars Canning lids & rings Water bath canner Thinly slice & shred your cabbages. Massage 4 tbsp salt into the cabbage and let it sit for 1–2 hours. Or to speed up the process, vigorously massage the cabbage and salt until the excess moisture has come out and the volume of cabbage has reduced. Drain excess moisture, then make the brine: boil vinegar, sugar, spices, garlic, & onions (optional) until sugar dissolves. Pack sanitized jars tightly with cabbage, pour brine over, and remove air bubbles. Fill up with more brine! Wipe the jar rims, add lids & rings, then place jars in the water bath canner. Process for 20 minutes (pints) or 30 minutes (quarts). Let the jars cool for 24 hours... and boom! Delicious, shelf-stable pickled cabbage. Save this recipe for later or If you went and gave this recipe a try, let me know how you liked it in the comments! @FORJARS canning supplies are my go to! Use my code MOUNTAIN10 to get a discount on amazing canning items. @forjarsusa1

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Saturday 29 August 2026 12:09:33 GMT