Pickled Red Cabbage Recipe Fresh and Flavorful Delight

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- 1 medium red cabbage, thinly sliced - 1 cup apple cider vinegar - 1 cup water - 2 tablespoons sugar - 1 tablespoon salt - 1 teaspoon mustard seeds - 1 teaspoon coriander seeds - 1 teaspoon black peppercorns - 2 cloves garlic, smashed - 1 red chili, sliced (optional for heat) - Serving Size: Makes about 4 cups - Prep Time: 15 min - Total Time: 30 min When preparing this pickled red cabbage, gather these ingredients first. The main ingredient is the red cabbage. It gives a beautiful color and crunch. The apple cider vinegar brings tartness. Water balances the strong vinegar taste. For seasonings, sugar adds sweetness. Salt helps preserve the cabbage and brings out its flavor. Mustard seeds and coriander seeds add a nice touch. Black peppercorns give warmth, while garlic adds depth. If you want heat, add a sliced red chili. This recipe makes about 4 cups. It takes about 15 minutes to prep and 30 minutes in total. You can enjoy it right away, but waiting 24 hours will deepen the flavor. Enjoy this easy and tasty recipe from the [Full Recipe]. - Remove damaged outer leaves and cut cabbage into quarters. - Slice each quarter into thin strips for even pickling. - Combine apple cider vinegar, water, sugar, and salt in a saucepan. - Heat and stir until sugar and salt dissolve completely. - Add mustard seeds, coriander seeds, black peppercorns, smashed garlic, and sliced chili. - Simmer for approximately 5 minutes to infuse flavors into the brine. - Cool the brine for 10 minutes to avoid wilting the cabbage. - Tightly pack sliced red cabbage into a clean jar. - Pour cooled brine over cabbage, ensuring it’s fully submerged. - Seal the jar and cool it to room temperature. - Refrigerate for at least 24 hours before serving. This pickled red cabbage recipe is simple and fun. You’ll have a fresh, colorful side dish ready to enjoy! For the full recipe, check out the details above. To make your pickled red cabbage even better, let it sit longer. More pickling time boosts the flavor. You can taste your brine and adjust it. If it's too sweet, add more salt. If too salty, add more sugar. Find the balance that you enjoy best. When serving, make it look nice. Use a colorful bowl and add fresh herbs on top. This adds a pop of color and freshness. Pickled cabbage pairs well with grilled meats and tacos. The tangy crunch adds a great contrast to rich dishes. You can make this recipe your own. Try adding spices like dill or bay leaves for new flavors. Want some heat? Adjust the chili level by adding more or less. This way, you can create a pickled cabbage that fits your taste perfectly. For the full recipe, check out the [Full Recipe]. {{image_4}} To give your pickled cabbage a sweet edge, add more sugar. You can also try sweeter spices like cinnamon or allspice. This mix creates a nice balance with the vinegar's tang. It’s great for those who enjoy a hint of sweetness alongside the crunch. Want to make your pickle even more colorful? Add other veggies like carrots or beets. They not only add vibrant colors but also new flavors. Thinly slice them and pack them with the cabbage in the jar. This mix adds variety and makes your dish more exciting. You can switch up the taste by using different types of vinegar. Try white vinegar for a sharper bite or rice vinegar for a milder flavor. Each choice gives your pickled cabbage a unique twist. Experiment to find your favorite! Store your pickled red cabbage in the refrigerator for up to 2 weeks. The cool air helps keep the cabbage crisp and fresh. Always ensure the jar is tightly sealed to maintain its flavor and texture. Check your pickled cabbage often. Look for signs of spoilage, like an off smell or discoloration. If you notice any of these signs, discard the cabbage immediately. This helps ensure you enjoy only the best and safest flavors. Consider making a larger batch. This gives you a longer shelf life and allows for frequent use. You can always share it with friends or use it in various meals. Plus, having a big jar ready makes it easy to add zest to your dishes anytime. You can find the full recipe for this delightful pickled red cabbage above. Pickled red cabbage needs at least 24 hours to sit. This time helps the flavors blend well. The longer you wait, the better it tastes. I often recommend leaving it for a couple of days. It makes a big difference in flavor depth. Yes, you can use green cabbage. However, it will change the color and flavor. Red cabbage tastes a bit sweeter and has a crunchier texture. Green cabbage is milder and softer. Try both to see which you prefer! No, you should not store pickled cabbage at room temperature. Always keep it in the fridge. This helps maintain its crispness and flavor. Plus, refrigeration prevents spoilage. Your pickled cabbage will stay fresh for up to two weeks. Leftover brine is useful! You can use it in salad dressings for a tangy kick. It also works great for marinades. If you want to pickle other veggies, use the brine again. It adds flavor and saves waste. For me, it’s like a bonus ingredient! This recipe for pickled red cabbage covers everything you need. You learned about key ingredients, step-by-step instructions, and handy tips. Pickling adds flavor and freshness to meals. With just a few steps, you can create a tasty side dish. Remember to be patient; letting it sit for a day enhances the taste. Don't hesitate to try variations for unique flavors. Your pickled cabbage can shine on any plate. Enjoy your pickling journey and the delicious results!

WANT TO SAVE THIS RECIPE?

Looking to add a burst of color and flavor to your meals? My pickled red cabbage recipe is just what you need! With its crunch and tang, this vibrant dish not only brightens up your plate but also packs a punch of taste. In just 30 minutes, you can prepare this delicious side that pairs perfectly with grilled meats or tacos. Ready to dive in? Let’s get started!

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Ingredients

Main Ingredients

– 1 medium red cabbage, thinly sliced

– 1 cup apple cider vinegar

– 1 cup water

Seasonings and Enhancements

– 2 tablespoons sugar

– 1 tablespoon salt

– 1 teaspoon mustard seeds

– 1 teaspoon coriander seeds

– 1 teaspoon black peppercorns

– 2 cloves garlic, smashed

– 1 red chili, sliced (optional for heat)

Measurement Overview

– Serving Size: Makes about 4 cups

– Prep Time: 15 min

– Total Time: 30 min

When preparing this pickled red cabbage, gather these ingredients first. The main ingredient is the red cabbage. It gives a beautiful color and crunch. The apple cider vinegar brings tartness. Water balances the strong vinegar taste.

For seasonings, sugar adds sweetness. Salt helps preserve the cabbage and brings out its flavor. Mustard seeds and coriander seeds add a nice touch. Black peppercorns give warmth, while garlic adds depth. If you want heat, add a sliced red chili.

This recipe makes about 4 cups. It takes about 15 minutes to prep and 30 minutes in total. You can enjoy it right away, but waiting 24 hours will deepen the flavor. Enjoy this easy and tasty recipe from the [Full Recipe].

Step-by-Step Instructions

Preparing the Cabbage

– Remove damaged outer leaves and cut cabbage into quarters.

– Slice each quarter into thin strips for even pickling.

Creating the Brine

– Combine apple cider vinegar, water, sugar, and salt in a saucepan.

– Heat and stir until sugar and salt dissolve completely.

Infusing Flavors

– Add mustard seeds, coriander seeds, black peppercorns, smashed garlic, and sliced chili.

– Simmer for approximately 5 minutes to infuse flavors into the brine.

Cooling and Packing

– Cool the brine for 10 minutes to avoid wilting the cabbage.

– Tightly pack sliced red cabbage into a clean jar.

Joining Cabbage and Brine

– Pour cooled brine over cabbage, ensuring it’s fully submerged.

Sealing and Storing

– Seal the jar and cool it to room temperature.

– Refrigerate for at least 24 hours before serving.

This pickled red cabbage recipe is simple and fun. You’ll have a fresh, colorful side dish ready to enjoy! For the full recipe, check out the details above.

Tips & Tricks

Perfecting the Pickle

To make your pickled red cabbage even better, let it sit longer. More pickling time boosts the flavor. You can taste your brine and adjust it. If it’s too sweet, add more salt. If too salty, add more sugar. Find the balance that you enjoy best.

Serving Suggestions

When serving, make it look nice. Use a colorful bowl and add fresh herbs on top. This adds a pop of color and freshness. Pickled cabbage pairs well with grilled meats and tacos. The tangy crunch adds a great contrast to rich dishes.

Enhancing the Recipe

You can make this recipe your own. Try adding spices like dill or bay leaves for new flavors. Want some heat? Adjust the chili level by adding more or less. This way, you can create a pickled cabbage that fits your taste perfectly. For the full recipe, check out the [Full Recipe].

Variations

Sweet and Spicy Twist

To give your pickled cabbage a sweet edge, add more sugar. You can also try sweeter spices like cinnamon or allspice. This mix creates a nice balance with the vinegar’s tang. It’s great for those who enjoy a hint of sweetness alongside the crunch.

Mixed Vegetable Pickle

Want to make your pickle even more colorful? Add other veggies like carrots or beets. They not only add vibrant colors but also new flavors. Thinly slice them and pack them with the cabbage in the jar. This mix adds variety and makes your dish more exciting.

Different Vinegar Options

You can switch up the taste by using different types of vinegar. Try white vinegar for a sharper bite or rice vinegar for a milder flavor. Each choice gives your pickled cabbage a unique twist. Experiment to find your favorite!

Storage Info

Refrigeration Guidelines

Store your pickled red cabbage in the refrigerator for up to 2 weeks. The cool air helps keep the cabbage crisp and fresh. Always ensure the jar is tightly sealed to maintain its flavor and texture.

Monitoring Freshness

Check your pickled cabbage often. Look for signs of spoilage, like an off smell or discoloration. If you notice any of these signs, discard the cabbage immediately. This helps ensure you enjoy only the best and safest flavors.

Batch Preparation

Consider making a larger batch. This gives you a longer shelf life and allows for frequent use. You can always share it with friends or use it in various meals. Plus, having a big jar ready makes it easy to add zest to your dishes anytime.

You can find the full recipe for this delightful pickled red cabbage above.

FAQs

How long does pickled red cabbage need to sit before it’s ready?

Pickled red cabbage needs at least 24 hours to sit. This time helps the flavors blend well. The longer you wait, the better it tastes. I often recommend leaving it for a couple of days. It makes a big difference in flavor depth.

Can I use green cabbage instead of red cabbage for this recipe?

Yes, you can use green cabbage. However, it will change the color and flavor. Red cabbage tastes a bit sweeter and has a crunchier texture. Green cabbage is milder and softer. Try both to see which you prefer!

Is it safe to store pickled cabbage at room temperature?

No, you should not store pickled cabbage at room temperature. Always keep it in the fridge. This helps maintain its crispness and flavor. Plus, refrigeration prevents spoilage. Your pickled cabbage will stay fresh for up to two weeks.

What can I do with leftover brine?

Leftover brine is useful! You can use it in salad dressings for a tangy kick. It also works great for marinades. If you want to pickle other veggies, use the brine again. It adds flavor and saves waste. For me, it’s like a bonus ingredient!

This recipe for pickled red cabbage covers everything you need. You learned about key ingredients, step-by-step instructions, and handy tips. Pickling adds flavor and freshness to meals. With just a few steps, you can create a tasty side dish. Remember to be patient; letting it sit for a day enhances the taste. Don’t hesitate to try variations for unique flavors. Your pickled cabbage can shine on any plate. Enjoy your pickling journey and the delicious results!

- 1 medium red cabbage, thinly sliced - 1 cup apple cider vinegar - 1 cup water - 2 tablespoons sugar - 1 tablespoon salt - 1 teaspoon mustard seeds - 1 teaspoon coriander seeds - 1 teaspoon black peppercorns - 2 cloves garlic, smashed - 1 red chili, sliced (optional for heat) - Serving Size: Makes about 4 cups - Prep Time: 15 min - Total Time: 30 min When preparing this pickled red cabbage, gather these ingredients first. The main ingredient is the red cabbage. It gives a beautiful color and crunch. The apple cider vinegar brings tartness. Water balances the strong vinegar taste. For seasonings, sugar adds sweetness. Salt helps preserve the cabbage and brings out its flavor. Mustard seeds and coriander seeds add a nice touch. Black peppercorns give warmth, while garlic adds depth. If you want heat, add a sliced red chili. This recipe makes about 4 cups. It takes about 15 minutes to prep and 30 minutes in total. You can enjoy it right away, but waiting 24 hours will deepen the flavor. Enjoy this easy and tasty recipe from the [Full Recipe]. - Remove damaged outer leaves and cut cabbage into quarters. - Slice each quarter into thin strips for even pickling. - Combine apple cider vinegar, water, sugar, and salt in a saucepan. - Heat and stir until sugar and salt dissolve completely. - Add mustard seeds, coriander seeds, black peppercorns, smashed garlic, and sliced chili. - Simmer for approximately 5 minutes to infuse flavors into the brine. - Cool the brine for 10 minutes to avoid wilting the cabbage. - Tightly pack sliced red cabbage into a clean jar. - Pour cooled brine over cabbage, ensuring it’s fully submerged. - Seal the jar and cool it to room temperature. - Refrigerate for at least 24 hours before serving. This pickled red cabbage recipe is simple and fun. You’ll have a fresh, colorful side dish ready to enjoy! For the full recipe, check out the details above. To make your pickled red cabbage even better, let it sit longer. More pickling time boosts the flavor. You can taste your brine and adjust it. If it's too sweet, add more salt. If too salty, add more sugar. Find the balance that you enjoy best. When serving, make it look nice. Use a colorful bowl and add fresh herbs on top. This adds a pop of color and freshness. Pickled cabbage pairs well with grilled meats and tacos. The tangy crunch adds a great contrast to rich dishes. You can make this recipe your own. Try adding spices like dill or bay leaves for new flavors. Want some heat? Adjust the chili level by adding more or less. This way, you can create a pickled cabbage that fits your taste perfectly. For the full recipe, check out the [Full Recipe]. {{image_4}} To give your pickled cabbage a sweet edge, add more sugar. You can also try sweeter spices like cinnamon or allspice. This mix creates a nice balance with the vinegar's tang. It’s great for those who enjoy a hint of sweetness alongside the crunch. Want to make your pickle even more colorful? Add other veggies like carrots or beets. They not only add vibrant colors but also new flavors. Thinly slice them and pack them with the cabbage in the jar. This mix adds variety and makes your dish more exciting. You can switch up the taste by using different types of vinegar. Try white vinegar for a sharper bite or rice vinegar for a milder flavor. Each choice gives your pickled cabbage a unique twist. Experiment to find your favorite! Store your pickled red cabbage in the refrigerator for up to 2 weeks. The cool air helps keep the cabbage crisp and fresh. Always ensure the jar is tightly sealed to maintain its flavor and texture. Check your pickled cabbage often. Look for signs of spoilage, like an off smell or discoloration. If you notice any of these signs, discard the cabbage immediately. This helps ensure you enjoy only the best and safest flavors. Consider making a larger batch. This gives you a longer shelf life and allows for frequent use. You can always share it with friends or use it in various meals. Plus, having a big jar ready makes it easy to add zest to your dishes anytime. You can find the full recipe for this delightful pickled red cabbage above. Pickled red cabbage needs at least 24 hours to sit. This time helps the flavors blend well. The longer you wait, the better it tastes. I often recommend leaving it for a couple of days. It makes a big difference in flavor depth. Yes, you can use green cabbage. However, it will change the color and flavor. Red cabbage tastes a bit sweeter and has a crunchier texture. Green cabbage is milder and softer. Try both to see which you prefer! No, you should not store pickled cabbage at room temperature. Always keep it in the fridge. This helps maintain its crispness and flavor. Plus, refrigeration prevents spoilage. Your pickled cabbage will stay fresh for up to two weeks. Leftover brine is useful! You can use it in salad dressings for a tangy kick. It also works great for marinades. If you want to pickle other veggies, use the brine again. It adds flavor and saves waste. For me, it’s like a bonus ingredient! This recipe for pickled red cabbage covers everything you need. You learned about key ingredients, step-by-step instructions, and handy tips. Pickling adds flavor and freshness to meals. With just a few steps, you can create a tasty side dish. Remember to be patient; letting it sit for a day enhances the taste. Don't hesitate to try variations for unique flavors. Your pickled cabbage can shine on any plate. Enjoy your pickling journey and the delicious results!

Pickled Red Cabbage Recipe

Elevate your meals with this zesty pickled red cabbage recipe! In just 30 minutes, you can create a tangy, flavor-packed condiment that adds a pop of color and crunch to any dish. Perfect for tacos, salads, or as a vibrant side, this versatile recipe is easy to follow and uses simple ingredients. Ready to add some zest to your kitchen? Click through to discover the full recipe and start pickling today!
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Ingredients
  

1 medium red cabbage, thinly sliced

1 cup apple cider vinegar

1 cup water

2 tablespoons sugar

1 tablespoon salt

1 teaspoon mustard seeds

1 teaspoon coriander seeds

1 teaspoon black peppercorns

2 cloves garlic, smashed

1 red chili, sliced (optional for heat)

Instructions
 

Prepare the Cabbage: Begin by removing any damaged outer leaves from the red cabbage. Cut the cabbage into quarters, then slice each quarter into thin strips, ensuring uniformity for even pickling.

    Create the Brine: In a large saucepan, combine the apple cider vinegar, water, sugar, and salt. Place the saucepan over medium heat and stir the mixture consistently until both the sugar and salt have completely dissolved.

      Infuse the Flavors: Add the mustard seeds, coriander seeds, black peppercorns, smashed garlic, and sliced red chili (if you'd like to add a kick) into the vinegar mixture. Allow this flavorful blend to simmer for approximately 5 minutes. This step will help the spices infuse their essence into the brine.

        Cool the Brine: After simmering, remove the saucepan from heat and set aside to cool for about 10 minutes. This will prevent the cabbage from wilting when combined with the hot brine.

          Pack the Cabbage: In a clean glass jar or container, tightly pack the sliced red cabbage. This compaction helps in ensuring that the cabbage stays submerged in the brine during pickling.

            Pour the Brine: Once cooled, carefully pour the infused vinegar mixture over the cabbage in the jar, making sure the cabbage is fully submerged in the liquid. If you notice any cabbage sticking out, add a little more water, if necessary, to ensure it’s covered.

              Seal and Store: Seal the jar with a lid and allow it to cool down to room temperature before placing it in the refrigerator.

                Pickling Time: To develop the full depth of flavors, allow the cabbage to pickle for at least 24 hours before enjoying. This zesty pickled cabbage can be stored in the refrigerator for up to 2 weeks.

                  Prep Time: 15 min | Total Time: 30 min | Servings: Makes about 4 cups

                    - Presentation Tips: Serve the pickled cabbage as a vibrant side dish in a decorative bowl, garnished with fresh herbs or paired with grilled meats for a zesty contrast.

                      WANT TO SAVE THIS RECIPE?