I recently placed an order for pick-up from our local supermarket, and on my list was coleslaw mix because, well, I was feeling lazy. Unfortunately it was out of stock (giving me comfort in the fact that I wasn’t the only lazy cook out there) , so I impulsively said “go ahead and replace it with a head of cabbage”. I should note that I was initially buying it to make a chipotle lime slaw as an accompaniment for a tilapia taco recipe I like to make. Also, we are a household of two. Yes, I know. I wasn’t thinking.
So, I picked up our order and, as I’m unpacking, discover what may well be the biggest head of red cabbage I’ve ever seen. I swear, it had to be at least five pounds, about the size of a basketball! Chopped up, that’s a lotta cabbage…and while I like coleslaw, I don’t think I’m physically capable of eating the amount that this monster head of cabbage would produce. So what did I do? I dragged out my canning equipment and, true to my Eastern European heritage, started planning a batch of pickled red cabbage.
My father grew up in Hungary, so from a young age I was exposed to cuisine that was less typical than that of my friends and their “All American” suburban households. Standards on our menu were things like stuffed cabbage and chicken paprikash, When I think of Christmas cookies I go straight to walnut or apricot kiffles. Sure, we had more standard American fare, but the foods that bring up my warmest childhood memories are Hungarian.
What this also meant that my palate was always more open to things like pickled beets or, as demonstrated by today’s endeavor, picked red cabbage. Briny, salty, and crisp, I’m happy to eat it as a side, or as a fancy topping for bratwurst or hot dogs…or tacos! And going trough the process of canning it in a hot water bath means it’s pantry safe, so I can reserve precious refrigerator real estate for more perishable items, or even share some with friends.
So here’s my take on pickled red cabbage. Enjoy!
Pickled Red Cabbage (makes six 12 oz jars)
- 1 large head of red cabbage (about 3.5 lbs), shredded
- 2 tbs kosher salt (for the cabbage)
- 1 medium onion, sliced thin
- 2 cups water
- 2 cups apple cider vinegar (white will work just as well)
- 2 tbs kosher salt (for the brine)
- 1 tbs yellow mustard seed
- 1 tbs coriander seed
- 1 tbs black peppercorns
- 1 tbs crushed or minced garlic
Shred your cabbage and toss it with salt in a large bowl. Place a plate on top, weigh it down with some heavy cans or a barbell (or anything else heavy that will help the plate press down on the cabbage) and leave overnight.
The next day, drain off the liquid and lightly rinse and drain the cabbage. Toss with the sliced onion to evenly distribute.
Fill a canning pot with water and set to boil, then wash and sterilize six 12 oz canning jars and their lids. You can do this by putting them in the boiling water bath while you start the brine.
In a medium saucepan, combine the water, vinegar, 2 tbs kosher salt, mustard seed, coriander, peppercorns, and garlic. Heat until it’s lightly boiling and the salt dissolves. Remove your sterilized jars from the water bath, dry them carefully (they will be hot!) and pack the cabbage and onion mixture firmly into them. It helps to have a wooden pestle to pack them down, or you can use a small can like one for tomato paste wrapped in plastic wrap. Don’t be afraid to really squish that cabbage down! Leave 1″ of headspace in the jar.
Ladle in the brine to about 1″ of headspace, then use a chopstick or bamboo skewer to poke around the edge of the jar to release any air bubbles. Wipe the lip of the jar clean and screw on the lid.
Lower jars into hot water bath and process for 15 minutes, starting the times when the water is at a full boil.
Turn off heat and set jars on a wooden cutting board with a dishtowel on it or a cooling rack. IMPORTANT: Be careful not to set them on a cold surface like a marble countertop because this can cause them to shatter due to thermal shock. Listen for the “pop” of the jars sealing. Leave for 24 hours to cool. Put any jars that didn’t seal into the fridge. Sealed, they can be safely stored in a room temperature pantry. The pickled cabbage should be ready to eat in about 4-5 days.