Canned Pickled Cabbage

Ingredients

Instructions

1. 1Wash 6 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2. 2Wash and finely shred the cabbage and carrot and chop the onion, combine them in a large bowl, sprinkle with 3 tablespoons canning salt, and let stand for 2 hours, then drain well in a colander, pressing out as much liquid as possible; this is a fresh-pack vinegar pickle, not a fermented sauerkraut, so no fermenting time is needed.
3. 3In a large pot, combine 3 cups white vinegar (5% acidity), 1 cup sugar, mustard seed, and celery seed, and bring to a boil, stirring to dissolve the sugar, then add the drained cabbage mixture and return just to a boil.
4. 4Immediately pack the hot cabbage mixture into the hot jars using a slotted spoon, then ladle in enough of the hot liquid to cover the vegetables.
5. 5Make sure the liquid covers the cabbage and leave 1/2 inch of headspace.
6. 6Remove air bubbles with a non-metallic spatula, top off with more hot liquid if needed to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes for pints and 15 minutes for quarts, timed once the water returns to a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, wait 5 minutes, then move the jars to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Press the center of each lid to confirm the seal, remove the bands, wipe the jars down, and label with the contents and date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before eating for the flavors to blend, and refrigerate after opening.
11. 11Do not skip draining the salted cabbage or reduce the vinegar, since both steps keep this quick vinegar-pickled cabbage properly acidic and safe.