Pickled red cabbage is a vibrant, tangy, and crunchy condiment that can elevate your meals with its beautiful color and bold flavor. Whether you want to add a zesty crunch to tacos, sandwiches, salads, or burgers, making pickled red cabbage at home is surprisingly easy and quick. In this article, I’ll walk you through everything you need to know to make your own pickled red cabbage with simple ingredients and straightforward steps.
Why You’ll Love Pickled Red Cabbage
– Easy to make: No complicated fermentation process required, just quick pickling.
– Versatile: Perfect for topping tacos, burgers, salads, sandwiches, and more.
– Colorful: Adds a pop of bright pinkish-purple to your dishes.
– Budget-friendly: Uses simple pantry staples and leftover cabbage.
– Healthy: Low in calories and packed with fiber and antioxidants.
What You’ll Need: Ingredients for Pickled Red Cabbage
– Red cabbage: About 1/3 to 1/4 of a small head, thinly sliced or shredded.
– Vinegar: White distilled, apple cider, red wine, or rice wine vinegar all work well.
– Water: To dilute the vinegar for a balanced brine.
– Sugar: Granulated sugar or alternatives like honey or maple syrup for sweetness.
– Salt: Essential for flavor and preservation.
– Garlic: One or two cloves, smashed or minced for aroma.
– Optional spices: Bay leaf, peppercorns, mustard seeds, or pickling spices for extra flavor.
– Optional heat: Sliced jalapeños or red chili flakes if you like a spicy kick.
Step-by-Step Guide to Making Pickled Red Cabbage
1. Prepare the Cabbage
Remove the core from the red cabbage, then slice it into thin strips using a sharp knife or a mandoline slicer for even slices. Thin slices help the cabbage absorb the pickling brine quickly and stay crunchy.
2. Make the Pickling Brine
In a saucepan, combine water, vinegar, sugar, and salt. Heat the mixture over medium-high heat, stirring occasionally until the sugar and salt dissolve completely. Bring it to a gentle boil, then remove from heat and let it cool slightly.
3. Pack the Jars
Divide the sliced cabbage evenly between clean glass jars. Add a smashed garlic clove and a bay leaf or your choice of spices to each jar. If you want a bit of heat, add sliced jalapeños or chili flakes now.
4. Pour the Brine
Pour the warm brine over the cabbage in each jar. The liquid might not fully cover the cabbage at first, but as it sits at room temperature, the cabbage will release its own juices and become fully submerged.
5. Seal and Rest
Seal the jars tightly and let them come to room temperature for 1 to 4 hours. This step allows the cabbage to start absorbing the flavors and soften slightly.
6. Refrigerate and Enjoy
After the jars have cooled, transfer them to the refrigerator. Let the pickled cabbage chill for at least a few hours before eating, though waiting overnight will give you a stronger, more developed flavor. The pickled cabbage can be stored in the fridge for 2 to 3 weeks.
Tips and Variations to Customize Your Pickled Red Cabbage
– Add sweetness: Use brown sugar or honey for a richer taste.
– Spice it up: Add cayenne peppers, red pepper flakes, or jalapeños for heat.
– Experiment with spices: Try mustard seeds, coriander, caraway seeds, cloves, or cinnamon sticks for unique flavors.
– Use different vinegars: Apple cider, malt, or red wine vinegar can alter the flavor profile.
– Add fruit juice: A splash of orange juice or apple juice can add a fruity twist.
– Mix with other veggies: Combine with red onions, carrots, or cauliflower for a colorful pickle medley.
How to Serve Pickled Red Cabbage
– As a topping for tacos, burgers, and sandwiches.
– Mixed into salads for crunch and tang.
– Alongside grilled meats or fish.
– As a colorful garnish on hot dogs or shrimp rolls.
– Tossed into soups or casseroles for added texture and flavor.
Pickled red cabbage is a simple, quick, and delicious way to brighten up your meals. With just a few ingredients and minimal effort, you can create a tangy, crunchy condiment that lasts for weeks in your fridge. Give it a try and watch your dishes come alive with flavor and color!