Pickled Cabbage For Amy (and everyone else)

 

It wasn't until Amy asked in the comments, that I saw somehow the recipe for red pickled cabbage, aka Christmas Cabbage never made it onto the blog. That's wild, considering I almost always have a jar in the fridge. For years, I'd just make it at Christmas, but in the early days of the pandemic, one of the few vegetables reliably available was red cabbage, it ended up in regular menu rotation. 

The recipe began as the cabbage slaw in Julia Child and More Company. Over the years, I've found easier ways of doing things, and adjusted the recipe to my family's taste. Obviously, you aren't likely to have cherry vinegar and beet kvass sitting around like I do, so I'm including the more straightforward options of beet juice (from tinned beets or purchased as a drink) and red or white vinegar. I also double the amount of brine Child calls for because more often than not, I need it. If I end up with extra, it makes a great brine for pickling everything from onions to grapes. 

NOTE! This is not an appropriate recipe for canning, so fridge storage only. It should keep several weeks, but if you notice any off colours or odours, pitch it.

You Will Need:

Red cabbage-about 1 1/2 lbs (675g) Finely sliced

Large red onion, finely sliced

Large red bell pepper finely sliced

2-3 garlic cloves (I omit this as my spouse dislikes garlic) sliced

4 bay leaves

1 tsp. mustard seeds (yellow or black, doesn't matter)

1 tsp juniper berries

1cup beet juice

2 cups red wine vinegar

4 cups water

2 tbsp not a typo but you can reduce it a bit) coarse salt

1 tbsp sugar

Sterilise jars for pickled cabbage. I used 3 quart jars and that is about right for a 1 1/2 lb. cabbage. 

You want to cut/shred the cabbage as finely as possible. I use a small, thin, knife but do what works for you. A grater is not a good choice-you really want thin slices. The same goes for the onion and pepper. 

Get out your largest bowl and combine cabbage, onion, pepper, garlic, bay leaves, mustard seeds, juniper berries, and beet juice. 

In a saucepan, heat the vinegar, water, salt, and sugar to a simmer, whisking to dissolve the sugar.You don't want it boiling or you will wilt the cabbage. Gentle simmer, OK?

Pour brine over cabbage etc. in large bowl and mix to combine.

Pack cabbage into jars and top up with enough brine to completely cover the cabbage. Give it a few turns upside down to distribute everything and top up with more brine if needed. Seal, and keep in the fridge. 

It will be ready to eat the day you make it, but it also gets better the longer it sits. If you wish, chopped apple can be added when you serve-don't add the apple to the jar as it will ferment. 

Hope you like it.