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Pickled Red Cabbage:
Emily Hart

Pickled Red Cabbage

Make crisp pickled red cabbage with just 5 ingredients. A quick, tangy recipe perfect for tacos, wraps, bowls and salads, ready in just 2 hours.
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Prep Time 30 minutes
Cook Time 2 minutes
Pickling Time 2 hours
Total Time 2 hours 32 minutes
Servings: 8 servings
Course: Condiment, Salad, Side Dish
Cuisine: International
Calories: 26
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 400 g red cabbage very finely shredded
  • 1 tsp fine sea salt for the cabbage
  • 180 ml apple cider vinegar
  • 1 tbsp white sugar
  • 1 tsp whole black peppercorns

Equipment

  • large mixing bowl
  • small saucepan
  • 500ml glass jar with lid
  • sharp knife or mandoline

Method
 

  1. Finely shred the red cabbage into 2–3 mm strips and discard the tough outer leaves.
    steps of Pickled Red Cabbage:
  2. Toss the shredded cabbage with the sea salt, massage briefly and leave for 20 minutes. Drain away the released liquid without rinsing.
  3. Warm the apple cider vinegar and sugar over low heat for about 2 minutes until the sugar dissolves. Remove from the heat, stir in the black peppercorns and do not allow the mixture to boil.
  4. Pack the cabbage into a clean 500 ml jar, pour the warm brine over the cabbage and press it down so it remains fully submerged before sealing the jar.
  5. Leave the jar to cool for 30 minutes, then refrigerate for at least 2 hours before serving. The flavour is best after 24 hours.
    Pickled Red Cabbage:

Notes

Store the cabbage submerged in the brine in the refrigerator and always use a clean utensil when serving. Best enjoyed within 10 days for maximum crunch. This is a refrigerator pickle and is not shelf stable.
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