Pickled Red Cabbage
Pickled red cabbage is a delicious and easy-to-make side dish that can add a pop of color and flavor to any meal. Add it to salads, burgers, wraps, tacos, roasted veggies, Buddha bowls, sandwiches, or pizza. I mixed red cabbage with some white cabbage for a brighter, more pink color. Of course, it turns out amazing too, with only red cabbage. I made a big jar, but of course, feel free to start with a smaller quantity. You should have enough brine to cover the cabbage in a glass jar. The ratio of water to vinegar should be 2:1. Spices are optional. You can also just use the four basic ingredients: water, vinegar, salt, and your preferred sweetener (sugar, agave, etc.).
Servings: 25
Ingredients
- 1/2 head of red cabbage
- 1/4 head of white cabbage
- 3 cups water water =2 parts
- 1.5 cups vinegar I used red wine (=1 part)
- 1 tbsp agave or other sweetener
- 1/2 tbsp salt
spices (optional):
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1/2 tsp white peppercorns
- 1/2 tsp black peppercorns
- 2 bay leaves
Instructions
- Remove the outer cabbage leaves and thinly shaved the cabbage with a mandoline (if you don't have one, use a knife). Combine the cabbage and salt in a mixing bowl.
- In a large pot, combine the vinegar, water, sugar, salt, and spices. Bring to a boil over medium-high heat, stirring until the sugar and salt are fully dissolved. Let it sit for a little while to infuse the brine with the spices. Strain out.
- Add the shaved cabbage to a sterilized jar and pour the pickle brine over it. Let cool. Move into the fridge. After 2–3 days, you will have the perfect pink color. Enjoy it within one month.