Pickled Red Cabbage brines up some cruciferous veggie to add in to salads and slaws, top sandwiches or add to a charcuterie board.
Pickled Red Cabbage
By Sue Lau | Palatable Pastime
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Pickled Red Cabbage is my recipe of the day. This is another nice prep of cabbage that is a bit different than fermented cabbage as sauerkraut or kimchi. It keeps a nice crispy texture being a refrigerated pickle, but still has that great flavor.
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This pickle is great for adding into salads or coleslaw. It works great as a topping for burgers or hot dogs. You can even add it to a charcuterie board as a relish to add counterpoint flavor.
Pickled Red Cabbage
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Pickled Red Cabbage
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Pickled Red Cabbage
Ingredients
Vegetables:
- 1 cup thinly sliced onion
- 1 cup shredded carrots
- 1-3/4 pound red cabbage cored and shredded
- 2 tablespoons canning salt
Brine:
- 2 cups water
- 2 cups apple cider vinegar
- 2 teaspoons salt
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger root
- 1 teaspoon black pepper
- 1 teaspoon yellow mustard
- 6 tablespoons granulated sugar
Instructions
- Toss vegetables with salt and allow to wilt at room temperature for 2 hours.
- Rinse and drain vegetables thoroughly with cold water 5-6 times.
- Pack vegetables into two quart canning jars.
- Heat brine to boiling then pour over vegetables in the jars.
- Cover with removable caps and allow to cool to room temperature.
- Refrigerate for 4-5 days to pickle, then keep refrigerated until used.
- Will keep several months.
Notes
Nutrition
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