It can be kept refrigerated for about a month if you don't want to can it.
Red Cabbage Pickle
Makes several pints
1 fresh, firm head red cabbage
Salt
1/2 box pickling spice
1 cup apple cider vinegar
Additional apple cider vinegar, warmed
Cut up cabbage into rather coarse slivers. Place in a crock, adding about 1 tablespoon salt to each layer of cabbage. Let sit overnight. Drain off liquid.
In a saucepan, combine pickling spice and vinegar and boil until strength is out of the spices, about 15 minutes. Cool. Strain mixture and serve the liquid.
Put cabbage into sterilized canning jars. Divide the spiced vinegar among the jars. Finish filling the jars with warmed plain cider vinegar. Cover with lids and rings.
Process in a boiling water bath until jars seal. Be sure jar lids are covered by at least one inch of water. Lids will "pop" when the seal is completed. Remove from water bath and cool.
Store for at least several weeks. Chill before serving; refrigerate after opening.
Red Cabbage Pickle
Makes several pints
1 fresh, firm head red cabbage
Salt
1/2 box pickling spice
1 cup apple cider vinegar
Additional apple cider vinegar, warmed
Cut up cabbage into rather coarse slivers. Place in a crock, adding about 1 tablespoon salt to each layer of cabbage. Let sit overnight. Drain off liquid.
In a saucepan, combine pickling spice and vinegar and boil until strength is out of the spices, about 15 minutes. Cool. Strain mixture and serve the liquid.
Put cabbage into sterilized canning jars. Divide the spiced vinegar among the jars. Finish filling the jars with warmed plain cider vinegar. Cover with lids and rings.
Process in a boiling water bath until jars seal. Be sure jar lids are covered by at least one inch of water. Lids will "pop" when the seal is completed. Remove from water bath and cool.
Store for at least several weeks. Chill before serving; refrigerate after opening.
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