Tuesday, August 5, 2014

Too Damned Easy Pickled Cabbage

     Ah, the humble cabbage. Really, there's not a whole lot I can say other than to head into a bunch of cabbage fart jokes. That's too obvious, so we'll get to it. Fermentation is all the rage right now and everybody is fermenting all sorts of things. Unfortunately, I don't follow current trends (as anybody who has seen my wardrobe or listened to my music can attest). I am also lazy and impatient. Fermenting takes time. If I want sauerkraut, I would have to put in the time. That's not happening. Instead, I made this pickled mixture. It's got a nice tang, some big flavor and a bit of a snap. There's room for interpretation, too. This stuff makes a great side dish, or cut up some smoked sausage and mix it in for a gastric bludgeon! By no means do you actually have to boil can this stuff. If you plan on eating it right away, skip steps 4 and 5 and serve it up. I think the extra time gives it some extra flavor. Plus, I like looking at the cans. As always, notes are in blue.

Too Damned Easy
Pickled Cabbage
Ingredients

  • 2 medium heads cabbage, cut into 1/2-inch wide ribbons
  • 6 banana peppers, sliced into 1/2-inch wide rings (if you want to add a bit of spice, use Hungarian Wax peppers instead)
  • 1 medium white onion, quartered and sliced
  • 12 peppercorns
  • 1 tablespoon fennel seeds
  • 1 teaspoon red pepper flakes
  • 2 cups cider vinegar (make sure it has 5% acidity)
  • 2 cups water
Directions
  1. Toss cabbage, peppers and onion in a large bowl. Make sure everything is evenly distributed.
  2. In a large, non-reactive pot, combine vinegar, water, peppercorns, red pepper flakes and fennel seeds. Heat to a boil.
    We've discussed the issue with non-reactive pots. 
  3. Add the vegetables and stir for 3-5 minutes (you want everything mixed in the vinegar. You don't want to overcook the veggies though. They should still have some snap when you can them).
  4. With a slotted spoon, load vegetables into quart jars. Top with the hot liquid, leaving 1/4 inch head space (make sure to load the peppercorns, pepper flakes and fennel seeds in there, too. Nothing is wasted here).
  5. Seal jars with a canning lid and ring and process in a boiling water bath for 15 minutes. As always, refer to the National Center for Home Food Preservation to see how to not accidentally kill anyone. Properly sealed jars should be good for around a year (don't quote me on that. If you make yourself sick, we never met). 
Good times!

6 comments:

  1. Hi there! As usual your posts crack me up. I'm stopping over from Let's Get Real today. How long do you usually let it sit in order for it to pickle?..........you know if I'm going to eat it right away because I'm extremely impatient.

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    1. I'd give it at least a week to really get good and funky. If you plan on eating it right away, though, you can just store it in the fridge and skip the canning. We generally don't eat ours for several months.

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  2. Looks simple and easy to follow! Thanks for the how to. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

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  3. Great post! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays :D Hope to see you there at City of Creative Dreams Link Party.

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