Pickled Red Cabbage Recipe
Tangy and vibrant, our pickled red cabbage offers a crisp texture and a burst of flavor that perfectly complements any dish.
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Ingredients
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Pickled Red Cabbage Ingredients
Method
Pickling Instructions
- 1
Prepare the Cabbage
Remove the outer leaves of the red cabbage and cut it into quarters. Remove the core and thinly slice the cabbage.
- 2
Combine Ingredients
In a medium saucepan, combine water, white vinegar, sugar, salt, black peppercorns, mustard seeds, bay leaf, and crushed garlic cloves. Bring to a boil over medium heat, stirring until the sugar and salt are dissolved.
- 3
Pickle the Cabbage
Place the sliced cabbage in a large jar or container. Pour the hot vinegar mixture over the cabbage, ensuring it is fully submerged. Let it cool at room temperature.
- 4
Refrigerate
Once cooled, cover the jar with a lid and refrigerate for at least 24 hours before consuming. The pickled cabbage will keep in the refrigerator for up to 2 weeks.
