Thel's Kitchen Purple Cabbage Slaw
Preparation: Prepare 6 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer. After salting rinse the cabbage twice to remove as much salt as possible.
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Let sit for 30 minutes. (Note: salt softens the cabbage, so 6 to 7 cups will reduce to about 4 cups approximately.) 2. Boil. In a small saucepan, add vinegar, water, and sugar. Bring to a boil over medium heat. Stir to dissolve the sugar. When the sugar is fully dissolved, remove it from the heat. 3.
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1/2 teaspoon pickle crisp. To begin, prepare your jars and canner. Jars should be washed, inspected, and ready for use. Combine the shredded/thinly sliced cabbage in a large bowl with the canning salt. Toss the cabbage to mix the salt all through it. Cover the bowl with a tea towel and set it aside for 2 - 4 hours.
A Purple Cabbage Photograph by Marcus Dagan
1 medium head of cabbage (I used green cabbage but this would be equally good-and pretty!- with purple cabbage.) 1 large carrot; 1 small onion (I used a white onion but a red one would be tasty too.) 1 green pepper (I used whatever I had on hand-orange, yellow, red, or green.) 1 tsp. salt (optional, in my opinion) Syrup. 1 cup vinegar; 1/.
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Are you look for a long term way to preserve purple or green cabbage that doesn't require refrigeration? Do you want canned cabbage that keeps its crunch?.
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Reduce heat and let it boil gently for 5 minutes. This will allow the spices to infuse the liquid. Sieve the liquid to remove the spices. Pack the shredded cabbage tightly in your mason jar - but leave room for the pickling liquid. Pour over the hot liquid. Make sure to leave ½ inch (1cm) headspace.
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Remove the thick outer leaves and stem. Rinse the leaves with cold water, and cut them into quarters, removing the core. Shred the cabbage into small pieces. Pack the shredded cabbage in clean, sterile glass mason jars. Create a brine with your recipe, using white vinegar or red wine vinegar and boiling water.
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Shred the cabbage and pack the sterile jars full, up to the neck, leaving 1 inch of head space. Use a wooden spoon to reallly pack the jars. Add to each jar 1 teaspoon sugar, 1 teaspoon canning salt, and 1 teaspoon of vinegar. Fill each jar with boiling water up to the neck. Place hot lids, rings and tighten.
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Instructions. Cut, core and shred cabbage finely with a mandolin slicer or very sharp knife. Place cabbage in a large bowl. Place water, vinegar, and sugar in a bowl and whisk together until the sugar is mostly dissolved. Stir in the minced garlic, salt, black pepper, and red pepper flakes if using. Pour brine over the cabbage.
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Mix the shredded cabbage with the salt in a large ceramic bowl.Place a weighted plate on the top of the cabbage, pressing it down,and leave for 24 hours. Drain,. Fill canning jars with red cabbage, boil the vinegar and pickling spices and pour over the cabbage. Seal jars for 10 mins in hot water bath. Ready to eat after 6 days. Question. dmg4878.
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Step 10 - Packing the cabbage in the canning jars. Remove the spice bag, then fill the jars. This is called "hot packing"! Fill the jars with cabbage, leaving 1/4-inch headspace. Pack the jars fairly tightly, but be sure to leave 1/4-inch of space at the TOP of the jar.
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Leave 1/2-inch of headspace and apply two-part lids until fingertip tight. Wipe the sides of each jar with a clean cloth and load into a prepared hot water bath canner. Process the sauerkraut using the time recommended in the above chart (25 minutes for raw pack, 15 minutes for hot pack).
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In a large saucepan or soup pot, add water, sugar, mustard seed, vinegar, and celery seed. Bring everything to a boil, remove, and pour over the vegetables. Mix well and then let everything sit for five minutes. Scoop cabbage carrot slaw mixture into Mason jars, making sure you leave 1/2 inch of space at the top.
purple cabbage artfulblogger Flickr
Wash jars, lids and rings in hot, soapy water. Prepare canner filling with water, bring to a simmer with jars in it. Brine: In a large pot bring water, vinegar and salt to a boil, turn down heat, cover and simmer for 10 minutes. Pack cabbage mix into jars leaving 1/2-inch headspace. sprinkle 1/8 teaspoon ground cloves and 1/8 teaspoon ground.
How To Cook Purple Cabbage
Bring mixture to a boil; boil for 5 minutes. Remove the spice bag. Pack cabbage into hot pint sized jars. Leave ½ inch headspace. Ladle hot pickling liquid over cabbage leaving ½-inch headspace. Top with pickle crisp. Use a debubbler to remove air bubbles, then clean the jar rim with a damp, clean cloth.
Sliced Purple Cabbage · Free Stock Photo
1. Chop cabbage, shred carrots and onions, mix and set to the side. 2. Prepare the syrup in a pot on medium heat . Add sugar, water, vinegar, mustard seed, and Celery seed to pot. 3. Add the boiling mixture to the bowl of vegetables. Mix well.
