Somewhere on the continuum of sauerkraut, kim chi and pickles lies my Pickled Curry Cabbage. Made annually when my Enterprise Farm CSA provides more cabbage then I can handle fresh. It’s spicy and a little sweet and makes a great condiment for meat or really fun sandwiches. I use a mandolin to slice the cabbage super thin, but a big sharp knife works too. I’m assuming you all know the canning deal.
makes 6 pint jars:
2 organic cabbage heads
5 cups white vinegar
4 cups water
2 tablespoons pan-toasted whole cumin seed.
1 teaspoon dried Maras Chili Pepper
About 3 tablespoon (to taste) Madras Curry Powder, which contains salt.
1 tablespoon brown sugar
Bring to a boil everything but cabbage to make a brine. Add cabbage and stir until cabbage wilts into brine. Fill your sterile jars and hot water process for 15 minutes.
It only gets better with time. Try to wait at least two weeks. I’ve tried it as long as a year and it was excellent, but be very sure of your canning ability or store in the back of your frig.
I love pickled anything! This recipe (as do all your other recipes) sounds delicious.