Pickled Red Cabbage

This vibrant Pickled Red Cabbage is a tangy, colorful condiment that adds a refreshing crunch and depth of flavor to any meal. The bright purple hue comes from fresh red cabbage, which is softened by a quick brine before being submerged in a sweet and sour vinegar syrup. Warm spices like allspice, cinnamon, and mace infuse the pickling liquid with aromatic complexity, balancing the sharp acidity of the vinegar. It pairs beautifully with sausages, meats, or hearty stews, and serves as an excellent palate cleanser. The natural sweetness of the sugar rounds out the flavors, creating a harmonious blend that improves with age. This versatile pickle is easy to make at home using pantry staples, offering a gourmet touch to simple weeknight dinners or festive holiday spreads. Store it in the refrigerator for a long-lasting, homemade treasure.

Cooking Method: Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 235.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Pickled Red Cabbage is a tangy, colorful condiment that adds a refreshing crunch and depth of flavor to any meal. The bright purple hue comes from fresh red cabbage, which is softened by a quick brine before being submerged in a sweet and sour vinegar syrup. Warm spices like allspice, cinnamon, and mace infuse the pickling liquid with aromatic complexity, balancing the sharp acidity of the vinegar. It pairs beautifully with sausages, meats, or hearty stews, and serves as an excellent palate cleanser. The natural sweetness of the sugar rounds out the flavors, creating a harmonious blend that improves with age. This versatile pickle is easy to make at home using pantry staples, offering a gourmet touch to simple weeknight dinners or festive holiday spreads. Store it in the refrigerator for a long-lasting, homemade treasure.

Ingredients

1 Cabbage, red
1 Salt
1 Vinegar
1 Sugar
1 Celery seed
1 Pepper
1 Mace
1 Allspice
1 Cinnamon

Directions

1
Shred the red cabbage finely.
2
Sprinkle the shredded cabbage generously with salt and toss to combine.
3
Let the salted cabbage stand in a cool place for several hours to release moisture, then drain thoroughly.
4
Place the drained cabbage in a clean container and let it sit in a warm, sunny spot for a few hours to further soften, then drain again if necessary.
5
In a saucepan, combine vinegar, sugar, celery seed, pepper, mace, allspice, and cinnamon.
6
Bring the vinegar mixture to a boil, stirring until the sugar dissolves, and boil for 7 minutes.
7
Pack the prepared cabbage tightly into sterilized jars.
8
Pour the hot spiced vinegar mixture over the cabbage, ensuring it is completely covered.
9
Seal the jars tightly and store in a cool, dark place.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 235.5kcal

% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 97522.0mg4064%
Total Carbohydrate 63.5g22%
Dietary Fiber 20.5g82%
Sugars 27.4g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a gallon of vinegar to one cup of sugar as a baseline ratio, adjusting to taste. Ensure jars are properly sterilized before packing to prevent spoilage. The cabbage may turn a brighter magenta color as it pickles; this is normal. Allow the pickles to age for at least a week before eating for the flavors to meld fully. Store in the refrigerator after opening for extended freshness.

Keywords: pickled, red cabbage, preserved, spiced, vinegar, sweet and sour, condiment, side dish, fermented, vegetable, allspice, cinnamon, mace, celery seed, homemade, refrigerator pickle, tangy, crunchy, colorful, pantry staple

Read it online: https://www.chefs-mate.com/recipe/pickled-red-cabbage-3/