Pickled Red Cabbage Recipe

Red cabbage: This is the main ingredient, providing a crunchy texture and vibrant color.

Apple cider vinegar: Adds a tangy and slightly sweet flavor essential for pickling.

Water: Used to dilute the vinegar and balance the acidity.

Sugar: Adds a touch of sweetness to counterbalance the vinegar's tang.

Salt: Enhances the overall flavor and helps in the pickling process.

When shredding the red cabbage, aim for uniform thin slices to ensure even pickling. Using a mandoline slicer can help achieve consistent results.

• shredded red cabbage - Substitute with shredded green cabbage: Green cabbage has a similar texture and can be pickled in the same way, though it will have a slightly different flavor and color.

• apple cider vinegar - Substitute with white vinegar: White vinegar has a similar acidity level and will work well for pickling, though it lacks the slight sweetness and complexity of apple cider vinegar.

• water - Substitute with vegetable broth: Vegetable broth can add an extra layer of flavor to the pickling liquid, enhancing the overall taste.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that can provide a similar level of sweetness with a slightly different flavor profile.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar level of saltiness, with potentially more minerals and a slightly different taste.

• Ensure the pickled red cabbage is completely cooled before storing. This helps maintain its crisp texture and vibrant color.
• Transfer the pickled red cabbage into an airtight glass jar or container. Glass is preferred as it doesn't react with the acidic vinegar.
• Store the jar in the refrigerator. The pickled red cabbage will keep well for up to 2 weeks, developing deeper flavors over time.
• For longer storage, consider freezing the pickled red cabbage. Use freezer-safe bags or containers, ensuring to leave some space for expansion.
• When ready to use, thaw the pickled red cabbage in the refrigerator overnight. Note that freezing may slightly alter the texture, making it softer.
• Always use clean utensils when scooping out portions to avoid contamination and extend shelf life.
• Label the jars or containers with the date of preparation to keep track of freshness.
• If you notice any off smells, discoloration, or mold, discard the pickled red cabbage immediately to avoid foodborne illness.

• Stovetop Method:

  1. Place the pickled red cabbage in a small saucepan.
  2. Add a splash of water or apple cider vinegar to maintain moisture.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.

• Microwave Method:

  1. Transfer the pickled red cabbage to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through, until evenly warmed.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the pickled red cabbage in an oven-safe dish and cover with foil.
  3. Heat for about 10-15 minutes, stirring halfway through, until warmed to your liking.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the pickled red cabbage in the steamer basket.
  3. Cover and steam for about 5-7 minutes, until heated through.

• Mixing bowl: A large bowl used to hold the shredded red cabbage while you prepare the pickling solution.

• Saucepan: A small pot used to heat and combine the apple cider vinegar, water, sugar, and salt.

• Knife: A sharp tool used to shred the red cabbage into thin slices.

• Cutting board: A flat surface used to safely cut and shred the red cabbage.

• Measuring cups: Tools used to accurately measure the apple cider vinegar and water.

• Measuring spoons: Tools used to measure the sugar and salt precisely.

• Stirring spoon: A utensil used to mix the hot pickling solution and to combine it with the shredded cabbage.

• Jar: A container used to store the pickled cabbage in the refrigerator.

• Lid: A cover for the jar to keep the pickled cabbage fresh while it refrigerates.

Pre-shred the cabbage: Buy pre-shredded red cabbage from the store to save time on preparation.

Quick boil: Use an electric kettle to boil the vinegar mixture faster.

Batch preparation: Make a larger batch and store it in the fridge for future use.

Use a food processor: Shred the cabbage quickly with a food processor instead of by hand.

Immediate cooling: Place the cabbage mixture in an ice bath to cool it down faster before refrigerating.