Cabbage was on sale recently and normally I’d just get a modestly-sized one, but the only option was giant-sized. The first half went into a simple cabbage salad, and for the second half I felt like trying something new. And now that I have some nice quart-sized jars a neighbor gave me, I’m obsessed with the idea of pickling.
Pickled Cabbage Salad from Smitten Kitchen
- used 1/2 large cabbage
- included 3 shredded carrots
- used mustard seed instead of celery seed
- packed cabbage into (3) 32oz jars (1 quart each) + a 16-oz (1 pint) jar
I can’t believe how crisp this cabbage is! I’m used to a cabbage salad that gets rather soft after a day or so.
I mostly like how this tastes, but if I make it again I’d like to try it with the celery seed as the recipe instructs. I do prefer this kind of salad over my typical approach.
I’m definitely going to be picking up some of the spices called for when pickling, but am trying to hold off until I see a good price on in-season veggies.