Don’t Wait for Winter Without 100 Jars

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Don’t Wait for Winter Without 100 Jars! Very Few People Know This Recipe! Incredibly Delicious! Red Cabbage

Red cabbage makes one of the best canned vegetables, and winter is the ideal season to enjoy preserved veggies. Red cabbage, which has a strong flavour and a vivid colour, is a flexible addition to winter recipes that tastes even better when pickled or fermented. This recipe for red cabbage is so delicious that it will have you reaching for more jars as soon as winter arrives, whether you serve it as a side dish or add it to salads and sandwiches.

This recipe for red cabbage is so good that you should make a hundred jars to last you through the winter!

Red cabbage’s Wintertime Preciousness

Rich in Nutrients: During the winter, red cabbage is a terrific way to strengthen your immunity because it is full of antioxidants, vitamin K, and C.

Benefits of Fermentation: The probiotics that ferment or pickle red cabbage promote gut health and aid in digestion, making it even healthier.

Long Shelf Life: A great pantry essential for winter, properly canned or pickled red cabbage keeps for months.

Recipe for Amazingly Tasty Pickled Red Cabbage

  1. Components (for approximately 4-5 jars):
  2. Two big heads of finely chopped red cabbage
  3. 4 medium-sized shredded carrots
  4. Four chopped garlic cloves
  5. One tablespoon of mustard seeds
  6. One tablespoon of ground black pepper
  7. two bay leaves
  8. Three cups white vinegar, or apple cider vinegar
  9. two cups of water
  10. Half a cup of sugar (add more to flavour if desired)
  11. two tsp salt
  12. One teaspoon of ground allspice, if desired for added flavour

Guidelines:

Step 1: Get the red cabbage ready.

  • Shred the Cabbage: Cut the cabbage in half after removing the outer leaves. Shred the cabbage finely using a knife, mandolin, or food processor.
  • Peel and then finely grate the carrots. Combine them with the cabbage shreds.
  • Optional Step: Salt the Cabbage: To remove extra water, sprinkle some salt on the cabbage and carrots and let them sit for 30 minutes. By doing this, the cabbage stays crisp.

Step 2: Get the Jars Ready

  • Sterilise the Jars: Use hot, soapy water to wash the jars and lids. To sterilise the jars, place them in a big saucepan of boiling water and boil for 10 minutes.
  • Get the spices ready: Evenly distribute the mustard seeds, bay leaves, black peppercorns, and slices of garlic among the sterilised jars.

Third: Prepare the Pickling Vinegar

  • Combine the vinegar, sugar, salt, and water in a big pot. If using, add the ground allspice.
  • As you bring the mixture to a boil, keep stirring to dissolve the salt and sugar.
  • After taking the brine off the stove, allow it to cool slightly.

Step4: Assemble the Jars

  • Fill the Jars: Tightly pack the carrots and red cabbage shreds into the jars, leaving a 1-inch gap at the top.
  • Pour the Brine: Make sure the cabbage is well submerged by pouring the heated brine over the mixture in each jar. Press the cabbage down with a spoon to remove any air bubbles.

Step 5: Put the lid on and stash

  • Seal the Jars: Use a clean towel to wipe the jar rims, then replace the lids. Tightly screw the jar lids on.
  • Process the Jars: Boil the sealed jars in a big saucepan of water for ten to fifteen minutes, making sure they are completely submerged, to ensure a long shelf life.
  • Chill and Store: Take the jars out of the water and allow them to reach room temperature. They will be ready to eat in one to two weeks if you store them in a cold, dark place, but the longer they sit, the stronger the flavour will be.

Reasons to Prepare This Red Cabbage Recipe in 100 Jars

Adaptable and Tasty:

  • This crunchy, tangy pickled red cabbage is full of flavour. It goes well with salads, sandwiches, stews, and roasted meats.

Keeps for Months:

  • If stored correctly, canned and pickled red cabbage can keep for six to twelve months, giving you a wholesome and delectable side dish to enjoy throughout the winter.

Ideal for Sharing:

  • This dish, especially during the holidays, makes wonderful gifts for friends and family.
  • A nutritious and healthful winter staple, red cabbage’s high vitamin content and fermentation’s probiotic effects will keep you well during the chilly months.

In summary:

  • The vivid flavour of red cabbage may be preserved and enjoyed throughout the winter months with this very tasty recipe for pickled red cabbage. Nutrient-dense and simple to make, you’ll want to make 100 jars to give to loved ones or keep for yourself. This recipe for red cabbage is a pantry staple for winter, whether it’s served as a side dish or as part of a larger entrée!

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