Ingredients
Pickling Brine
- 1 cup water
- 1 cup distilled white vinegar
- 1 Tablespoon fine sea salt
- 2 ½ Tablespoons granulated sugar
Vegetables
- ½ head red cabbage or 1 large red onion
Optional Additions
- Black peppercorns
- Whole garlic cloves
- Bay leaves
Instructions
- Prepare the Brine: Heat the water, vinegar, salt, and sugar over medium heat, stirring until the sugar dissolves and the liquid becomes clear, about 1-2 minutes. Remove from heat and let it cool until warm.
- Slice the Cabbage: Remove any wilted outer leaves and the core from the cabbage. Then, slice the cabbage thinly using a mandoline slicer, food processor, or a sharp knife.
- Pack the Jars: Fill two 16-ounce pint jars with the sliced cabbage and any optional flavorings like peppercorns, garlic, or bay leaves.
- Add the Brine: Once the brine has cooled to warm or room temperature, pour it over the cabbage in the jars. Let the jars cool completely before sealing.
- Refrigerate: Store the sealed jars in the refrigerator for at least 1 hour before consuming. The pickled cabbage will keep fresh for 3-4 weeks.
Notes
- For best texture, slice the cabbage thinly and evenly.
- Allowing the brine to cool prevents cabbage from cooking and becoming soggy.
- Pickled cabbage can be customized with additional spices like mustard seeds or chili flakes.
- Consume within 3-4 weeks for optimal flavor and freshness.
- This recipe can also be made using red onions as an alternative to red cabbage.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Pickling
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
