Pickled Red Cabbage Recipe
Servings: 6
Calories: 50kcal
Ingredients
- 1 medium-sized red cabbage
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon whole peppercorns
- 2 bay leaves
Instructions
Preparation
- Remove the outer leaves of the red cabbage and cut it into thin, uniform slices.
- In a saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, and bay leaves. Simmer the mixture, stirring continuously, until both the sugar and salt completely dissolve.
Pickling Solution
- Let the pickling solution cool to room temperature.
- Place the sliced red cabbage in a large mixing bowl and pour the pickling solution over it, ensuring that the cabbage is fully submerged.
Pickling Process
- Transfer the pickled red cabbage mixture into clean Mason jars or airtight containers.
- Seal the jars and refrigerate for at least 24 hours to allow the flavors to meld and the cabbage to pickle.
Serving
- Once pickled, serve the red cabbage as a crisp and tangy side dish alongside your favorite meals.