Hey all!

I like to fill my pantry with all manner of goodies for the winter, and this is definitely one of those things. You can skip the canning process step (the water bath) and store these in your fridge for use within the next few weeks. This is a super easy way to use up a large amount of cabbage, and have it turn into something magic! Great as a side dish or a topping for salads, pita, or falafal.

Makes 6 500ml jars



2 heads of red cabbage

2 tbsp pickling salt

2 tbsp pickling spice (see recipe below if you want to make your own)

10 cups white vinegar


Grate or thinly slice cabbage (I use the grater wheel on my food processor) In a large bowl, mix pickling salt with cabbage, cover, and let sit on counter overnight. Drain any liquid in bowl, and sterilize jars & lids. Tie pickling spices in a piece of cheesecloth (or a coffee filter works just fine) and in a large pot, bring spice ball & vinegar to a boil. Pack cabbage tightly into jars and then fill with vinegar.

If canning, process in a water bath for 10 minutes. If not canning, allow jars to cool and store in fridge and use within the next 4 weeks.

**Pickling spice. You can definitely buy a pre-mixed blend, but I prefer to use make my own as I can tweek it based on my own personal taste. Sometimes I add dill seeds, or extra mustard seeds, or even throw in some caraway seeds or an anise pod. Play with it!

1/2 tsp ground ginger

1 tsp whole peppercorns

1 tsp whole cloves

1 tsp mustard seeds

1 tsp coriander seeds

1 small piece cinnamon stick

1/2 tsp cumin seeds

4-5 whole allspice

3 bay leaves, crumbled up

Store in an airtight jar and use as needed.