How do you pickle red cabbage?

How to Pickle Red Cabbage:

Pickling red cabbage is a delicious and simple way to preserve its vibrant color and crisp texture. Here's a basic recipe you can customize to your liking:

Ingredients:

* 1 small head of red cabbage, shredded

* 1 cup white vinegar

* 1 cup water

* 1/2 cup sugar

* 1 tablespoon salt

* 1 teaspoon black peppercorns

* 1/2 teaspoon mustard seeds

* 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Prepare the cabbage: Wash and shred the red cabbage. You can use a mandoline, grater, or simply chop it finely.

2. Make the brine: In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, and red pepper flakes. Bring to a boil, stirring until the sugar and salt dissolve.

3. Pack the cabbage: Pack the shredded cabbage into a clean, sterilized jar. Leave about 1 inch of space at the top.

4. Pour the brine: Carefully pour the boiling brine over the cabbage, making sure to submerge it completely.

5. Seal and cool: Tightly seal the jar with a lid. Allow the jar to cool completely before storing in the refrigerator.

6. Wait and enjoy: Let the cabbage pickle for at least 24 hours, or up to 2 weeks.

Tips and Variations:

* Spice it up: Experiment with different spices like cloves, coriander seeds, or allspice. You can also add fresh herbs like dill, bay leaves, or juniper berries.

* Sweet and sour: Adjust the sugar and vinegar ratio to your taste. For a more tart pickle, use less sugar and more vinegar.

* Use a different vegetable: You can use other vegetables like carrots, onions, or cauliflower to make a mixed pickle.

* Can it: For longer storage, you can can your pickled cabbage in a boiling water bath. Follow a tested recipe for safe canning procedures.

Enjoy your delicious and colorful pickled red cabbage! It's a fantastic addition to sandwiches, salads, and charcuterie boards.