Teresa's Recipes
Tangy Pickled Red Cabbage
Brighten up your meals with this vibrant and tangy pickled red cabbage! This eye-catching dish not only adds a splash of color to your plates but also delivers a refreshing crunch that elevates sandwiches, salads, and tacos to new heights. Historically, pickling was a beloved method used to preserve the bounty of the harvest, packing flavors that linger long after the growing season. With a perfect balance of sweet and sour, this pickled red cabbage is not just a condiment; it's a culinary delight that tantalizes your taste buds and transforms any ordinary dish into an extraordinary experience.
Ingredients
- 1 medium head, thinly sliced Red cabbage
- 1 cup Apple cider vinegar
- 1 cup Water
- 1/4 cup Sugar
- 1 tablespoon Salt
- 1 Bay leaf
- 1 teaspoon Black peppercorns
- 4 Whole cloves
Dietary Notes
- Servings: 8
- Dish Type: Condiment
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 25
- Fat: 0g
- Carbs: 6g
- Protein: 1g
- Sodium: 290mg
- Sugar: 4g
Instructions
- In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, cloves, peppercorns, and bay leaf. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are completely dissolved.
- While the vinegar mixture is heating, prepare the red cabbage by removing the outer leaves and cutting it into quarters. Thinly slice the cabbage and place it into a large glass jar or container that can hold all the cabbage and the pickling liquid.
- Once the vinegar mixture reaches a boil, carefully pour it over the sliced cabbage, ensuring that all the cabbage is fully submerged. Use a spoon to gently press down the cabbage if needed to ensure it’s covered by the liquid.
- Cover the jar or container with a lid and allow it to cool to room temperature. This resting period helps the flavors meld beautifully and enhances the overall taste of the pickled cabbage.
- After cooling, transfer the pickled cabbage to the refrigerator. Let it marinate for at least 24 hours before serving to develop optimal flavor. The longer it sits, the better it gets!
- Serve your tangy pickled red cabbage as a zesty side dish, or use it as a delicious topping for sandwiches, salads, or tacos.
Tips
- For an extra kick, add a few slices of fresh chili or a pinch of red pepper flakes to the pickling liquid.
- Experiment with different vinegars, like white wine vinegar or rice vinegar, for varied flavor profiles.
- This pickled cabbage can last up to 2 weeks in the refrigerator, making it a great make-ahead option for meal prepping.