Pickled Spiced Red Cabbage Slaw | RECIPE IN DESCRIPTION | Crunchy & Full of Flavor | 2 Day Process

Pickled Spiced Red Cabbage Slaw (makes about 10 pints)
NOTE: This is a 2 day process.
Day 1
3 Large Red Cabbage Heads (cored & thinly sliced)
3 T. Salt (non-iodized) (1 T. per head of cabbage used)
Day 2
Brine:
8 C. Apple Cider Vinegar
1 C. Pure Cane Sugar
1/2 C. Mustard Seed
1/4 C. Ground Nutmeg
1/4 C. Celery Seed
Spice Bag:
2 Cinnamon Sticks
1/4 C. Whole Peppercorns
1/4 C. Whole Allspice
1/4 C. Whole Cloves
1/2 t. Calcium Chloride per pint jar
Please see video for instructions.
Visit our website:
www.freedomharvestfarm.com/
Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
#canning #foodpreservation #homesteading
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.

[@tdoonie8244]

Thank you for your simple, easy to follow instructions.

[@OutdoorsandCountryLiving]

No problem. Thank you for watching and your comment. If you try it let us know how you like it. Blessings!

[@teresaroman3348]

Oh, how I wish I could smell this! I'm keeping this recipe. Thank you.

[@OutdoorsandCountryLiving]

Wish you could too. Thanks for watching!

[@msparamin3285]

This is the best I have ever seen on You Tube. I will definitely make it, thank you for your knowledge in this special process, and for teaching many of us the healthy benefits of red pickled coleslaw , you are immaculate and beautiful person, very nicely spoken, very well explained. Blessings to you from my heart

[@OutdoorsandCountryLiving]

We greatly appreciate your kind words, thank you. May God bless you and your family!

[@bparrish517]

Your detailed, meticulous instructions always land your videos into my video library as the best examples for making your featured items of the day. Thanks again.

[@OutdoorsandCountryLiving]

Hey!!! Glad you are still watching and it’s great to hear from you again. How have you been? Hope all is well. Blessings to you & thank you for your kind comments. 😊

[@bparrish517]

Secure in our Lord God Jesus Christ! Thanks to Him and to you for your kind concern!

[@madelinehall8944]

Blessings from Chicago. I did these sugar free. They are delious.

[@OutdoorsandCountryLiving]

Great to hear!! You are about 3.5 hrs away. 😊 Hope you have a Merry Christmas and a safe & healthy 2024!!

[@cheriemiller7107]

Great job. Thanks ❤😊

[@debbieyzuel7887]

Beautiful red cabbage

[@OutdoorsandCountryLiving]

Hello and thank you! We ate some of this slaw last evening with supper. Added some mayonnaise to create a creamy sauce. It is very crunchy! We appreciate your comment.

[@joanngrizzle8680]

Looks really good

[@OutdoorsandCountryLiving]

It’s pretty tasty and crunchy.

[@pde442]

Awesome video

[@OutdoorsandCountryLiving]

Thanks!

[@aprilh7423]

I’m curious what variety of red cabbage you grew here? I’ve been looking for a small red cabbage variety for raised beds as I’m limited on space. This is on my canning list for next growing season! Thanks for sharing!☺️

[@OutdoorsandCountryLiving]

Ruby Perfection is what we typically grow. Simply a standard red cabbage variety.

[@DawnAtCusterCottage]

Sounds great. I thought you said Old Crow instead of Whole Cloves. It gave me a chuckle. Lol🎉

[@OutdoorsandCountryLiving]

Lol. That’s funny. If you try old crow let us know how it turns out. 😉 Have a blessed week and thanks for the smile.

[@mioaran1131]

👍💯

[@OutdoorsandCountryLiving]

Thanks

[@marcelrodrigo3683]

congrats for the video.... please, how many days to open and eat such recipe?

[@OutdoorsandCountryLiving]

Thank you. It’s a personal preference how long you want to wait. It normally takes about 2 weeks to get the flavors throughout but you can open sooner. Thank you for the comment and question. Let us know if you have any others. Blessings to you.

[@susieq8924]

Hi Leanne, I am recently retired and planted some red cabbage this year. I’m so anxious. for my heads to form to try your recipe! It looks absolutely delicious. Also I am a new subscriber. I admire your way of life although I know there is alot of work involved, I’m sure it’s very rewarding! 🥬🥬

[@OutdoorsandCountryLiving]

We really enjoy this pickled slaw. It’s definitely crunchy. This lifestyle is a lot of work but we find it purposeful, rewarding, healthy, and enjoyable. Welcome to our channel.

[@krafterpc]

Just made these...they look beautiful. How long do you need to shelve them before you can dig in? And 🥰 for the recipe.

[@OutdoorsandCountryLiving]

You can certainly eat them right away but we find that waiting for 2 weeks is best to allow full infusion of the brine.

[@krafterpc]

Wow….just what I’ve been looking for. I couldn’t wait 2weeks. I opened the jar after 1 week.😂 😊 yum / delicious.

[@OutdoorsandCountryLiving]

@@krafterpc that is great to hear. 😁 thank you for the feedback and have a great week. Blessings!

[@kellygreen4058]

Can i use regular cabbage to make this?? Thanks much, i enjoyed this video. Just finding you.

[@OutdoorsandCountryLiving]

Yes, use any kind of cabbage you like! This is a great crunchy slaw, we really enjoy it. Add a little mayonnaise when you open a jar for a creamy slaw.

[@gugumaphanga649]

Are these regular jars that you find in the supermarket or they're a special type?

[@OutdoorsandCountryLiving]

They are mason jars, specifically made for home canning. We purchase canning jars from big box stores, online stores (Walmart, Amazon, etc.), some supermarkets carry them, or our local farm stores. Brands we have include Ball, Kerr, Golden Harvest, generic store brand, and Country Classics.

[@shereehyde4944]

Would it be alright to add apples to this recipe, like German cabbage slaw, or would it cause problems with the vinegar ratio for safe canning of the cabbage?

[@OutdoorsandCountryLiving]

No problems with safe canning regarding the vinegar brine. We can’t say confidentiality about the addition of apples, never made it as such.

[@ByFaithAlone13]

Question: can you do any veggies like that, switch up the herbs etc?

[@OutdoorsandCountryLiving]

Many vegetables can be pickled. Some require the pre-salting and some don’t (based upon the water content of the vegetable and the desired outcome). A general rule for a basic pickling brine is 2/3 vinegar (5% acidity) to 1/3 water. This ratio makes an acidic brine for pickling any vegetable. The additional flavors (herbs, spices) can be added as well. It’s the vinegar and water ratio that’s important for food safety, any additional ingredients are just bonus.

[@ByFaithAlone13]

@@OutdoorsandCountryLiving thank you!! I’m sooo excited, found a new hobby, hopefully a way of life, after long shifts at the clinic, you’re easy to follow and sooo helpful, been wanting to make changes in my life, there’s hope for me in canning, what a gift, you grow it and can it, keeping it simple and delicious, you can’t get good information/ demonstration from a book, been praying for someone to teach me the art of growing your own food and preserving it, God sent me you💜

[@OutdoorsandCountryLiving]

@@ByFaithAlone13 you’re welcome! We’re happy to be able to help you with this new journey. Relax and enjoy it! Blessings to you and your family.

[@tammybitzer8501]

What do you like to serve this with

[@OutdoorsandCountryLiving]

We usually add a little mayonnaise to make a creamy slaw, but also enjoy it as is, right out of the jar. Typically we eat it as a side with burgers, steak, grilled/baked chicken, or fish. This crunchy slaw makes an awesome burger topping too.

[@theresagosselin2705]

What does the pickle crisp do

[@OutdoorsandCountryLiving]

Pickle Crisp/pickle fresh/calcium chloride (all the same thing) aids in maintaining crispness to canned foods.

[@BlueandSong]

Kinda new to canning, why remove the bands?

[@OutdoorsandCountryLiving]

Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue.

[@BlueandSong]

@@OutdoorsandCountryLiving awesome, thank you!

[@darlene5621]

Just a quick question is that the same sink you use for your dishes? Humm.

[@OutdoorsandCountryLiving]

Yes it is…wiped clean before use. The same sink that washed the colander which would have been used had it been a smaller batch. We utilize our kitchen sink a lot when processing and canning our garden produce, always have. Food is not “sterile”, nor are our mouths or guts. If anyone knows about sterility and cleanliness, it would be me (a Registered Nurse who works in the operating room). Thanks for watching! -LeeAnn

[@americanpie123]

Hey, I'm looking for a pickled radish recipe. Since I made you dill pickle spears and they were so awesome I bet you have a great radish recipe.

[@OutdoorsandCountryLiving]

@@americanpie123 I don’t have a radish recipe unfortunately, as I am the only one who really likes them in our crew. I just eat them fresh during their growing season. But maybe they’ll like them if I pickle them, hmmmm. Thanks for giving me inspiration. -LeeAnn

[@user-ih5gf4mz5x]

The sink should be washed out with a bleach solution.. 1 tsp bleach per gallon of water for safety if you're putting food into it. Safe Canners know that they wash their entire kitchen before starting the process. @outdoorsandcountryliving Your sink looks fabulous.

[@alantaylor9772]

Surely you have just poured all the natural goodness of your cabbages straight down the sink!......

[@OutdoorsandCountryLiving]

Salty goodness. Can’t do anything with that after the salting process. We assure you that the goodness remains!

[@zebbieloo7409]

No because she did not cook it. Lol

[@timmyschannel5]

I don't think it's necessary to build the ACV , you're destroying all the goodness

[@OutdoorsandCountryLiving]

Raw apple cider vinegar that contains “the mother” is the one with most health benefits but can still be used for canning if desired. You’re right about destroying all beneficial things in the raw version when it is heated. We used the cheapest ACV in this recipe (ideal for canning) but it can be swapped out for white vinegar if desired. It’s about personal preference when choosing the vinegar, as long as it’s 5% acidity, you’re good. Blessings to you!

[@krafterpc]

ACV is for taste!

[@timmyschannel5]

I meant to say boil not build. No need to boil the acv , you're killing the mother

[@damarubhandari7253]

People hate to see overdoing the act!!

[@OutdoorsandCountryLiving]

No acting here. Just our real life.