Pickled Red Cabbage
Pickled Red Cabbage is an amazing pickle.
As far as looks go, it has to be considered one of the very best. It’s so pretty in its cerise pink hues and so finely sliced that it looks like ruffles in a party dress.
Looks are all very well and good but the important thing obviously has to be the taste. As far as taste goes it’s an absolute winner as well. It’s pickled in a vinegar and brine solution that’s got a touch of sweetness. It’s just about perfect, the balance of the vinegar and brine ensures that the vinegar isn’t too acidic and at the same time it’s not too salty and the slight sweetness just makes it sooo good.
The other amazing thing about Pickled Red Cabbage is the fact that it takes only minutes to make – I’m talking the same time as it takes to make a cup of coffee, a cup of instant at that. Yes seriously it’s that quick.
It’s so versatile as well. It’s great with cold cuts like any other pickle. It’s great packed into a falafel sandwich, or in a kebab or burger
Adding Pickled Red Cabbage to a salad is also a really good idea. It makes it look fresh and exciting whilst at the same time seasoning it.
Ingredients for you Pickled Red Cabbage
- half a red cabbage
- white vinegar – about 500ml
- sugar – a few teaspoons
- salt – a few teaspoons
- 1 tsp juniper berries (optional)
- water
This recipe will fill 2 large (200g) coffee jars
This is how to make your Pickled Red Cabbage
First prepare your jars
To prepare your jars simply wash them thoroughly in hot soapy water.
Shred the cabbage
Wash the red cabbage, remove any damaged outer leaves and cut out the hard centre core.
Cut the cabbage into really fine strips and pack them tightly into the jars.
Put a few juniper berries into each jar if you choose to use them.
Make up the pickling solution
Boil the kettle.
Fill a mug half way up with boiling water. To this add 1 teaspoon of salt and stir well to make a brine solution. Add 1 teaspoon of sugar and stir well to dissolve.
Fill the other half of the mug with white vinegar. Stir well and taste. This is necessary because some vinegars are very astringent and so the pickling solution may need balancing with a little less vinegar and more brine.
Cover your Red Cabbage with the pickling solution
Pour your hot pickling solution into the jar over your red cabbage.
Using the same proportions, make up as much pickling solution as necessary to cover all the red cabbage.
Make sure to press the red cabbage down well to make sure it’s completely covered by the pickling solution. Screw the lids on to the jars.
Allow to cool before storing in the fridge
Leave the jars on the work top for a couple of hours to cool down. Tip them upside down a few times over that period to ensure that everything gets mixed well and that there are no pockets of air.
Once the jars have cooled store them in the fridge.
It’s best to leave the cabbage to marinate in the pickling solution for a few days to gain full benefit of the flavours, before you start eating it.
Pickled Red Cabbage can be kept in the fridge for about 2 to 3 weeks. In my experience it never lasts that long, it’s far too popular.