Pickled Cabbage Salad for Long Term Storage
By Ewa Bekiesch, DipSustLiv (UTAS)
Holistic Gardens Coach | Real Food Advocate
Follow me on YouTube & Instagram: @EwasVibes
Seeds, Cuttings & Plants: foodforestseeds.au
We love our sauerkraut, but this is also a great, flexible way to preserve cabbage. Cabbage is the star, but you can tweak the other ingredients to taste!
Day #1
Ingredients:
- 2 kg of white cabbage – sliced thinly
- 1 kg onions – sliced thinly lengthwise
- 1 kg carrots – grated on the large holes in your grater
- 1 kg of red pepper (optional) – sliced thinly
Mix all the vegetables in a large bowl.
Prepare the brine:
- 2 cups of white vinegar – double strength (8% to 10% acetic acid)
- 1 cup of oil of your choice
- 3/4 cup of sugar
- 2 tablespoons of salt
- 1 teaspoon of ground black pepper
- 3 bay leaves
- 5 allspice grains
Bring the brine ingredients to a boil and pour over the vegetables. Mix everything, then cover the bowl with a lid or a clean kitchen towel. Set aside in a cool place overnight.
Day #2
- Mix the mixture thoroughly and fill it into sterilized jars, leaving about 1-2 cm headspace.
- Seal the jars tightly with sterilized lids.
- Pasteurize the jars in a boiling water (~95 deg. C.) bath for about 15 minutes.
- Let the jars cool completely at room temperature.
- Check the seals (lids should be concave and not flex when pressed).
- Store in a cool, dark, and dry place.
Enjoy!
Note: The salad can be eaten right away, so I always set some aside on the day I make it to enjoy immediately!
Do you like this recipe? Let me know in the comments below!
I have never seen oil used in canning! What is the purpose?
The oil is basically the dressing part. It coats the cabbage and carrots so the salad tastes smoother and less sharply vinegary, helps carry the bay/allspice flavor, and gives it a silkier texture. It also floats on top and forms a thin layer that limits air contact, which helps keep the top from oxidizing or drying out. The vinegar and boiling-water bath are what keep it safe for long-term storage. The oil’s job is quality — flavor, texture, and color.