Shred the Cabbage: Remove the outer leaves of the cabbage, cut it in half, and finely shred it using a knife, mandolin, or food processor.
Grate the Carrots: Peel and grate the carrots, then mix them with the shredded cabbage.
Optional Step – Salt the Cabbage: Sprinkle salt over the cabbage and carrots and let them sit for 30 minutes to draw out excess water, ensuring a crisp texture.
Step 2: Prepare the Jars
Sterilize the Jars: Wash the jars and lids with hot, soapy water, then sterilize them by boiling in a large pot of water for 10 minutes.
Prepare the Spices: Divide the garlic slices, mustard seeds, black peppercorns, and bay leaves evenly among the sterilized jars.
Step 3: Make the Pickling Brine
In a large pot, combine the vinegar, water, sugar, and salt. Add ground allspice if desired.
Bring the mixture to a boil, stirring until the sugar and salt dissolve.
Remove the brine from heat and let it cool slightly.
Step 4: Pack the Jars
Fill the Jars: Pack the shredded red cabbage and carrots tightly into the jars, leaving about an inch of space at the top.
Pour the Brine: Pour the warm brine over the cabbage mixture in each jar, making sure the cabbage is fully submerged. Press down with a spoon to release any air bubbles.
Step 5: Seal and Store
Seal the Jars: Wipe the jar rims with a clean cloth, then place the lids on top and screw them tightly.
Process the Jars: For longer shelf life, submerge the sealed jars in boiling water for 10-15 minutes.
Cool and Store: Remove the jars from the water, let them cool completely, and store in a cool, dark place. The pickled cabbage will be ready to enjoy in about 1-2 weeks, but the flavor will intensify over time.
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
