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pickled red cabbage

pickled red cabbage
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This quick pickled red cabbage recipe is a vibrant, tangy, and crunchy condiment that brightens any meal. It's incredibly easy to make with minimal effort and simple ingredients, making it a staple for busy families. The beautiful fuchsia hue adds a 'wow' factor, and its versatile flavor elevates tacos, sandwiches, salads, and grilled meats, embodying the philosophy of simple, delicious, and nourishing food.

Ingredients

Scale

1 small head Red Cabbage (about 1.5–2 lbs)
1 cup Apple Cider Vinegar
1 cup Water
2 tablespoons Granulated Sugar
1 tablespoon Sea Salt
2 cloves Garlic (optional), thinly sliced
1 teaspoon Peppercorns (optional)

Instructions

  1. Prepare the Cabbage: Remove any outer bruised or damaged leaves. Cut the cabbage into quarters and remove the core. Slice the cabbage very thinly by hand, with a mandoline slicer, or a food processor, aiming for consistent, delicate shreds
  2. Pack the Jars: Firmly pack the sliced red cabbage into clean, heat-proof glass jars (e.g., pint-sized Mason jars). If using optional garlic and peppercorns, distribute them evenly among the jars. Press the cabbage down gently
  3. Make the Brine: In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, and sea salt. Bring this mixture to a rolling boil over medium-high heat, stirring occasionally, until the sugar and salt completely dissolve
  4. Pour the Brine: Carefully pour the hot brine over the packed cabbage in the jars, ensuring it completely covers the cabbage. You might need to gently push down on the cabbage with a spoon. Leave about a 1/2-inch headspace at the top of the jar
  5. Cool and Seal: Let the jars of pickled red cabbage cool down to room temperature on your counter. Once cool, secure the lids tightly
  6. Refrigerate: Transfer the sealed jars to the refrigerator. For the best taste and texture, wait at least 24 hours before enjoying your delicious homemade pickled red cabbage, allowing flavors to meld and deepe

Notes

For best results, slice cabbage thinly and uniformly; a mandoline slicer is recommended for consistency.

Ensure salt and sugar are fully dissolved in the hot brine for even flavor distribution.

Hot brine helps soften the cabbage and aids in flavor absorption and preservation.

While edible after an hour, the true magic happens after at least 24 hours of refrigeration, allowing flavors to develop fully.

Store in airtight jars in the refrigerator for up to 2-3 weeks, ensuring cabbage remains submerged in brine.

No reheating is necessary; serve cold or at room temperature.

Substitutions: White vinegar or rice vinegar can replace apple cider vinegar. Adjust sugar, or use maple syrup/honey. Add red pepper flakes for heat, or bay leaf, fresh dill, ginger, mustard seeds, or coriander seeds for additional aromatics.

Nutrition

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