Quick Pickled Red Cabbage makes a great condiment. It’s easy to make. Pickled Cabbage is so delicious you will want to use it on your favorite dishes.
RED CABBAGE
Red Cabbage is purple. Although the Cabbage is purple when it is raw, it turns red once it has been picked in brine.
The PH indicator is purple Cabbage. As with the vinegar in this recipe, it turns red when exposed to acidic conditions. It stays purple under neutral conditions and turns green or yellow when exposed to alkali. It can be found here at ThoughtCo.
What are quick process pickles
Also known as refrigerator pickles, quick pickles can also be called refrigerator pickles. Pickled vegetables are made with vinegar, salt, sugar, glucose, and other spices, such as the caraway seed.
Quick pickling doesn’t require any canning. You need to refrigerate them. Pickling is an excellent option if you only have a few jars.
This recipe is why you’ll love it
It’s easy to make quick pickled Cabbage.
Pickled, shredded Cabbage retains a good crunch and has a deliciously sweet, sour taste.
It can also add vibrant color or a tangy flavor to salads, hot dogs, tacos, and just about any other food.
This simple pickled red cabbage recipe is flexible! You can easily modify the ingredients according to your taste preferences. See the suggestions below.
Pickled red Cabbage can be a tasty side dish that helps to temper the heat of spicy food, such as this Blackened Cod, or brighten rich dishes, such as these Air Fryer Country-Style Ribs.
Because Cabbage is so cheap, this budget-friendly dish is excellent!
Here’s what you need
Red Cabbage: You can use half a giant or more petite head. The mandolin or food processor can be used to shred the Cabbage.
Apple Cider Vinegar
Water
Sugar
Salt
Caraway Seed
HOW TO QUICKLY PICKLE CABBAGE
It’s easy! Just a few steps. The full recipe and instructions are available in the recipe card located at the end.
Place the chopped Cabbage in a heat-resistant bowl.
Combine the sugar, vinegar, salt, and caraway seeds in a saucepan. Bring to boil, stirring until sugar dissolves.
Mix the vinegar with the Cabbage. Stir.
Cover it and leave it to rest for an hour.
Let the cabbage pickle cool entirely before you transfer it to a glass jar with lids. Keep in the refrigerator.
NOTES & VARIATIONS
This is a German quick-pickled red cabbage recipe. However, you can make any combination.
Japanese pickled Cabbage Leaves out the caraway seed. You can substitute the vinegar with rice vinegar and add soy sauce or ginger slices.
Mediterranean pickled Cabbage Leave out the caraway seed. You can substitute the vinegar with red wine vinegar—mix in bay leaves, a peeled garlic clove, and a sprig of rosemary.
Mexican pickled Cabbage You can replace the caraway seed with red pepper flakes or sliced Jalapeno pepper. A couple of tablespoons lime juice and some black peppercorns are also recommended.
Indian pickled Cabbage Replace the caraway with white vinegar, coriander or mustard seeds, and curry leaves.
Any of the above variations can be enhanced with thinly sliced red onion.
Pickled Cabbage can be stored in a mason container or glass container with a lid.
Purple cabbage pickles can be kept in the refrigerator for up to one month.
After filling the jar with the Cabbage, place the brine in the container first.
You should ensure that the Cabbage is fully submerged in the pickling fluid.
Let the Cabbage sit in the refrigerator for at least a day to allow the flavors to develop before you use it.
