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Pickled Red Cabbage

Pickled Red Cabbage
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This Pickled Red Cabbage recipe is a quick and easy way to transform fresh red cabbage into a vibrant, tangy, and crunchy side dish or topping. Ready in under an hour, it adds a burst of flavor and beautiful color to sandwiches, salads, grilled meats, and more. With simple ingredients and no complicated steps, it’s healthy, versatile, and perfect for meal prep.

Ingredients

Scale

Main Ingredients

  • 1 medium fresh red cabbage, firm and crisp, thinly sliced
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt

Optional Spices

  • 1 teaspoon peppercorns
  • 1 teaspoon mustard seeds
  • 2 bay leaves

Optional Variations

  • Sliced chili peppers or pinch of red pepper flakes (for spicy kick)
  • Fresh dill or thyme (for herbal infusion)
  • Honey or maple syrup instead of sugar (for sweet and tangy flavor)
  • Thinly sliced carrots or radishes (for added crunch)
  • Reduced salt for low sodium version

Instructions

  1. Prepare the Cabbage: Remove the outer layers of the red cabbage and finely slice it into thin, uniform shreds to ensure even pickling and maintain a satisfying crunch.
  2. Make the Brine: In a saucepan, combine apple cider vinegar, water, sugar, and salt. Heat gently, stirring until the sugar and salt have dissolved completely. Remove from heat and allow the mixture to cool slightly.
  3. Pack the Jar: Place the shredded cabbage into a clean glass jar. If you choose to use optional spices such as peppercorns or bay leaves, add them now to infuse their flavor.
  4. Pour the Brine Over Cabbage: Carefully pour the warm brine over the cabbage until it is fully submerged. Use a spoon to press the cabbage down and eliminate any air pockets so the cabbage is evenly soaked.
  5. Seal and Refrigerate: Tightly close the jar with a lid and refrigerate. For the best flavor, let it sit for at least 30 minutes, though the taste improves significantly after a full day.

Notes

  • Use fresh, firm red cabbage for the best texture and vibrant color retention.
  • Slice the cabbage uniformly thin to ensure even and consistent pickling.
  • Adjust the sugar in the brine according to your preferred sweetness and tanginess.
  • Keep the cabbage fully submerged in the brine to prevent spoilage and promote uniform pickling.
  • Allow the pickled cabbage to rest for at least 24 hours for flavors to meld beautifully.
  • Store the pickled cabbage in an airtight jar in the refrigerator for up to 3 weeks.
  • Pickled cabbage is best served cold or at room temperature; reheating is not recommended as it may soften the crunchy texture.

Nutrition

Keywords: pickled red cabbage, quick pickles, tangy cabbage, crunchy side dish, vegan appetizer, easy pickling

Find it online: https://marybaking.com/pickled-red-cabbage/