Pickled Red Cabbage

Pickled Red Cabbage is one of Tim’s favorite dishes. He is always telling me the story of him sitting in Nan’s kitchen in Seat Pleasant Maryland while she cooked up big pots of it.
I have experimented with several different recipes before I came up
with one that Tim said was as good as his Nans. He really seems to enjoy it.
I made my recipe for canning since Tim enjoys it and likes to have it several times a month. It is costly to have to buy 6,7,8 or more jars a month but buy canning it myself I can save quite a bit of money by buying the red cabbage when it is on sale and canning my own for a fraction of the cost. Plus I know exactly what is in my home canned pickled red cabbage and the biggest benefit for me is I control the salt and I know that there are no preservatives or other chemicals in it.

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Salted and sliced red cabbage

PICKLED RED CABBAGE:
3 heads red cabbage, shredded
1/2 cup Kosher Salt
1 cup packed light brown sugar
1/4 cup mustard seed
1/4 cup mace
2 quarts apple cider vinegar

FOR SPICE BAG:
1/4 cup whole allspice
1/4 cup whole cloves
1/2 cup celery seed
1/2 cup peppercorns
2 sticks cinnamon

Wash cabbage under cold water, remove the tough outer leaves, cut in half. Remove the core. Slice cabbage in the thickness you prefer. I do mine in a mixture of thin and medium shreds. Layer cabbage into a large bowl. Sprinkle each layer with salt. Cover with towel let sit for 12 to 24 hours.
Rinse cabbage under cold running water. Lay the cabbage out on 1 or 2 large baking sheets lined with paper towels. Let rest for about 6 hours.
In the mean time place the allspice,whole cloves, celery seed, peppercorns and cinnamon into the spice bag.
TIME TO CAN:
Add the spice bag, brown sugar,mustard seed,mace and vinegar to a large non corrosive pot. Bring to a boil. Simmer for 5 minutes. Remove the spice bag.
Meanwhile start packing your prepared canning jars with cabbage., leaving a half inch head space. Add the hot pickling brine to the jars of cabbage leaving 1/2 inch headspace. R emove air bubbles. Wipe jars rims add top and ring.
PROCESSING
Into a simmering waterbath canner lower jars, making sure the jars are covered by at least 2 inches of water. Bring pot to a boil, cover with lid. Process quarts for 20 minutes. Turn off heat, let jars sit for 5 to 10 minutes. Remove from canner place on several layers of newspaper or kitchen towels. Let cool for 12 hours. Check seals. If sealed remove rings. If not sealed refrigerate and used within a week.