I hope y’all had a great weekend. I spent part of mine putting up a couple pints of this pickled cabbage to enjoy with pintos, greens, on hotdogs and even just by itself. Similar ingredients to chow chow but in more of a slightly sweet pickle form and taste and a whole lot quicker to make. There was some brine leftover and I added asparagus to it which makes for a quick refrigerator pickled asparagus. I fixed up a pot of pintos today and put this on top and it just about makes you wanna slap your Mama.
I love pickling anything I think I might can pickle. I get that from Nannie Polly I reckon as she was the same way. She pickled all kinds of veggies from Papa’s garden and made all sorts of relish. You knew it was time to start making pickles when she would bring up jugs of vinegar from the cellar. It’s been a while since I’ve made pickled cabbage which is why I only made a couple pints to make sure I got my brine right. Since these turned out so good I plan on making more that I will give to family for Christmas. I would so much rather receive homemade gifts for any reason over store bought. When I first started out housekeeping Nannie Polly fixed me up a basket of her homemade pickles and relishes, home canned beans and soup along with one of her iron skillets and some wooden spoons Papa had made. That was one of the best gifts I ever received and I think it’s why I enjoy giving homemade gifts. I didn’t have much when I started housekeeping, I surely didn’t know how to cook that well. I had went to Zayers Dept. store and bought a really cheap set of cookware that wasn’t worth cooking in because everything stuck to it. I quickly learned why my Grandmothers loved their iron skillets and got me a couple more.
Pickled Cabbage (2 pints)
- 2 1/2 C. finely chopped cabbage
- 1 small red onion, finely chopped
- 1 carrot, peeled and grated
- 1/2 C. diced red bell pepper
- 2 1/2 C. water
- 1/2 C. apple cider vinegar
- 1/2 C. + 2 T. sugar
- 1 T. salt
- 1 tsp. mustard seed
- 1/4 tsp. celery seed
Combine the first 4 ingredients in a bowl then tightly pack the veggies into 2 sterile pint jars. Add the remaining ingredients to a pot and bring up to a boil, boil for 1 minute. Pour the brine into the jars, filling them to within 1/4″ headspace. Seal with clean lids and bands. If using right away there is no need to water bath the jars as this is ready to eat after 24 hours in the fridge and will last up to a month. For longer preserving, place the jars in a water bath for 12 minutes. Allow to cool, wait for jars to seal and then store in a cool dark place.