Colorful and Delicious Quick Pickled Red Cabbage
Hello dear kitchen friends! Today I have a recipe that will add color and flavor to every meal: Quick Pickled Red Cabbage. With this recipe, you'll bring a whole new vibe to your salads, sandwiches, and even tacos and wraps. Plus, without the hassle of sterilization or fermentation, this easily prepared pickle will become a staple in your kitchen. Let's roll up our sleeves and turn those cabbages into pickles!
- 1/2 head of red cabbage, core removed
- 3/4 cup apple cider vinegar, white vinegar, or unseasoned rice vinegar (180 ml)
- 3/4 cup water (180 ml)
- 1 1/2 tablespoons cane sugar
- 1 teaspoon fine salt
- Optional: 1 clove garlic, finely chopped, 2 teaspoons mustard seeds, 2 teaspoons cumin seeds, a pinch of red pepper flakes
Slice or grate the cabbage very thinly. Then place these fragrant cabbages into a jar with a capacity of 950 ml.
Bring the vinegar and water to a boil in a saucepan. Add the sugar and salt, stirring until dissolved. Alternatively, you can heat it in the microwave for 3 minutes.
Pour the hot mixture over the cabbage in the jar. Make sure the cabbages are submerged under the liquid. Close the lid loosely.
Let the cabbage sit at room temperature for 1 hour. Then tightly seal the jar and refrigerate. That's it!
Colorful and Delicious Quick Pickled Red Cabbage Cooking Tips
Don't rush when slicing the cabbage thinly, as this increases the crunchiness of the pickle. Try spices for extra flavor, they truly make a difference!
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