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Pickled Red Cabbage Recipe

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3.8 from 8 reviews

  • Author: Sara
  • Total Time: 24 hours 25 minutes (including marinating time)
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This tangy and crunchy Pickled Red Cabbage recipe is a simple and flavorful way to transform red cabbage into a delicious condiment. The cabbage is thinly sliced and soaked in a vibrant brine of vinegar, sugar, and spices, then refrigerated for at least 24 hours to develop its signature bright, pickled flavor. Perfect as a side dish, sandwich topping, or a zesty addition to salads and tacos.

Ingredients

Pickling Brine

  • 1 cup apple cider vinegar (or red wine or white vinegar) (235ml)
  • 1 cup water (235ml)
  • 3 tablespoons granulated white sugar
  • 1 tablespoon salt
  • 1 teaspoon whole black peppercorns
  • 2 cloves garlic
  • 2 bay leaves
  • Optional: 1 teaspoon mustard seeds (or whole coriander seeds)

Cabbage

  • ½ a head of red cabbage (about 400g / 4 cups), washed and thinly sliced

Instructions

  1. Prepare the pickling brine. In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, garlic, bay leaves, and mustard seeds if using. Stir to mix well.
  2. Simmer the brine. Bring the mixture to a boil over medium heat while stirring occasionally until the sugar and salt dissolve completely. Reduce heat and let it simmer for about 5 minutes to allow flavors to meld, then remove from heat and let cool slightly.
  3. Prepare the cabbage. While the brine is simmering, rinse the red cabbage under cold water, remove any outer leaves, cut it in half, remove the white core, and then slice the cabbage thinly using a sharp knife or mandoline slicer.
  4. Pack cabbage into jars. Tightly pack the sliced cabbage into clean glass jars, using the end of a wooden spoon to press down and remove air pockets. Use one large jar or two smaller jars as preferred.
  5. Pour the pickling liquid over cabbage. Using a jug or ladle, pour the warm pickling brine over the cabbage until it is fully submerged. Remove any trapped air bubbles by gently stirring with a spoon or chopstick.
  6. Seal the jars. Secure the lids tightly once the jars are filled to prevent air from entering.
  7. Cool and refrigerate. Allow the jars to cool to room temperature, then transfer them to the refrigerator.
  8. Marinate for flavors. Let the pickled cabbage marinate in the fridge for at least 24 hours before serving to develop its tangy, crunchy flavor. It can be stored refrigerated for up to two weeks.
  9. Serve and enjoy. Use the pickled red cabbage as a tasty side dish, a crunchy topping for sandwiches, salads, tacos, or burgers, or as a condiment to brighten up any meal.

Notes

  • Use a sharp knife or mandoline slicer for even, thin cabbage slices.
  • Ensure cabbage is fully submerged in brine to prevent spoilage.
  • Adjust sugar and salt to taste for sweeter or tangier pickles.
  • Mustard seeds or coriander seeds add a nice extra flavor but are optional.
  • Store pickled cabbage in the refrigerator and consume within two weeks for best quality.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: European

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