Pickled red cabbage is a vibrant and tangy addition to your meals, offering a satisfying crunch and a burst of flavor that complements everything from sandwiches to salads and roasted meats. This simple yet versatile recipe takes just minutes to prepare and is packed with the natural sweetness of red cabbage, balanced by a zesty vinegar brine and subtle spices. Not only is it a tasty way to preserve fresh produce, but it also adds a colorful touch to your dishes, making it an instant favorite for both casual and festive meals.
Ingredients:
- 1 medium head of red cabbage, thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1/3 cup granulated sugar (or honey, for a natural sweetener)
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon whole black peppercorns
- 1 teaspoon coriander seeds (optional)
- 2 bay leaves
- 2 cloves of garlic, peeled and lightly crushed
Instructions:
- Prepare the cabbage: Remove any tough outer leaves from the cabbage. Slice it in half, remove the core, and thinly slice the leaves into ribbons. Place the cabbage in a large bowl.
- Make the brine: In a medium saucepan, combine the vinegar, water, sugar, salt, mustard seeds, peppercorns, coriander seeds (if using), bay leaves, and garlic. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar and salt.
- Pack the jars: Pack the sliced cabbage tightly into sterilized glass jars, leaving about 1 inch of headspace at the top.
- Pour the brine: Carefully pour the hot brine over the cabbage, ensuring all the slices are submerged. Divide the garlic and spices evenly among the jars.
- Seal and store: Seal the jars with tight-fitting lids and let them cool to room temperature. Once cooled, refrigerate the jars for at least 24 hours to allow the flavors to develop. The pickled cabbage will keep in the refrigerator for up to 4 weeks.
Tips:
- For extra flavor, you can add a pinch of chili flakes or slices of fresh ginger to the brine.
- Adjust the sweetness or tartness by tweaking the sugar and vinegar ratios to your taste.
- Use a mandoline slicer for uniformly thin cabbage slices, which pickle more evenly.
Enjoy this tangy, crunchy pickled red cabbage as a topping or side dish to elevate your meals!
