Sep 2 2014

Pickled Cabbage

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This is one of my favorite pickled items. It goes great atop a taco, burrito or falafel. I’ve also heard it mentioned as a side to a cashew mac n cheese, maybe that’s where you’ll be adding it? Add your own twist to it with some matchstick carrots or whatever you’re feeling! We tweaked our last batch with a little sugar.

We estimated 1 small head of purple cabbage would fill approximately 2 quart jars.

Total Time to Prepare: 1 weekCooking Time: 30 MinutesServes: a bunch


  • 2 small purple cabbages
  • 1/4 cup salt
  • 1/2 gallon white vinegar
  • 1 cup diced onions
  • 3-5 cloves chopped garlic
  • 1/4 cup chopped hot pepper
  • 3 quart glass jars


  1. Dice up the cabbage, removing the core and outer 2 layers, into small chunks. You could also shred the cabbage.
  2. Chop up the remaining vegetables.
  3. Fill a large pot with water, bring to a boil and add your jars. Add your lids to a smaller pot of boiling water
  4. In another large pot add the vinegar and salt then bring to a boil. Important to note here that you need non-iodized salt! Regular table salt might compromise your product. So find a salt without caking agents and iodine and/or just go get some pickling salt.
  5. Once your vinegar mixture has hit a boil, and your jars have boiled for a minute or so, remove a jar and begin packing the goodies in!
  6. Try to evenly distribute the mixture of vegetables you have between the 3 jars.
  7. Once everything is packed in nice & tight just add the vinegar mixture with a ladle or measuring cup.
  8. Fill it to the brim, add your lid, and seal it.
  9. Let this sit for about a week before opening it back up. You can refrigerate the jars but it's not necessary