Red cabbage is an amazing vegetable without a doubt. There is one preparation that I probably love most: Pickling it!
Red cabbage is a traditional winter vegetable consumed in loads during the Christmas season in Germany. But red cabbage is much more than a Christmas vegetable: It is a fantastic addition to salads, slaws, or Mexican dishes such as tacos. Red cabbage contains lots of vitamins a and c, making it a welcome addition to the diet.
With the abundance of red cabbage here during the winter months, I’ve been looking for other ways to prepare the vegetable for a while. With cooking more Mexican food in the past year, this red cabbage pickle was the revelation I was looking for. While cooked red cabbage is usually very soft and sweet, pickled red cabbage is deliciously tangy and crunchy. I’ve come to take all the red cabbage I don’t manage to cook during the Christmas season and to pickle it. And there is nothing better than having some pickled red cabbage in the fridge. The crunchy, tangy and fresh taste makes a delicious addition to tacos, bowls, or when simply slapping it on your sandwich. There is always a good use for it.
Last but not least, the pickle is incredibly simple and quick to make. While pickling is intimidating to many, there is no reason for it. The cabbage can be prepared in just 20 minutes, will be ready to eat after a few hours, and lasts you for weeks, if not even months.
Ingredients for Pickled Red Cabbage:
- Red cabbage
- White wine vinegar
- Optional: Spices (black peppercorns, bay leaves, garlic)
Firstly, you will need red cabbage. One head alone will give you multiple jars filled with godly pickled cabbage. To make the pickling liquid, you need equal parts of white wine vinegar and water. Furthermore, you need sugar and salt. Next, you can add spices to your liking. I added black peppercorns, bay leaves, and crushed garlic cloves for an extra kick.
Pickled Red Cabbage Recipe:
Firstly, you need to shred the red cabbage into pieces. You can use a knife or a mandoline for this step. Sterilize your pickling jars with hot water, and add the red cabbage to them, together with the spices of your choice.
Now, we can prepare the pickling liquid. Add equal amounts of water and white wine vinegar to a pot, and bring to a boil. Add the sugar and salt, and mix until everything is well-dissolved.
Fill up the jars with the pickling liquid until the red cabbage is well submerged. Let the glasses cool to room temperature before moving them to the fridge.
The pickled red cabbage should stay well for weeks when kept in the refrigerator. Keep in mind to only store it in the refrigerator and not on the shelf, as it is not properly canned. And as always, if something smells or tastes weird, discard it.
Pickled red cabbage makes a fantastic additions to salads, bowls, sandwiches, burgers, wraps, or whatever else comes to mind! It adds that certain something!
Some other Pickle Inspirations:
- Another great pickle is these crunchy red onions! They will bring your burgers to the next level.
- Pickled dill cucumbers are a classic for a reason. I always have a glass of them in my fridge.
- Quick pickled crunchy carrots make a fantastic snack.
- Sea buckthorn jam is another perfect staple for your kitchen shelf.
- Pickled red beets are so underrated. One of my personal favourites.
- Do Chua (Vietnamese pickled daikon and carrots) is key to making delicious vegan Banh Mi!
Fresh Pickled Red CabbageCourse: SidesDifficulty: Easy
½ head red cabbage
150ml white wine vinegar
2 cloves garlic
20 black peppercorns
2 tbsp sugar
2 tbsp salt
4 bay leaves
- Sterilize your pickling jars with hot water. Cut the red cabbage into thin slices, and add it to the jars, together with the spices.
- To prepare the pickling liquid, add equal amounts of water and vinegar to a pot, and bring to a boil. Add the sugar and salt, and mix until everything is well-dissolved.
- Fill up the jars with the pickling liquid until the red cabbage is well submerged. Let the glasses cool to room temperature and store the pickle in the fridge.