This pickle is super delicious, as well as cheap and easy to make! Pickling is a great way to preserve red cabbage from the garden! The red cabbage should be bright colored and free of blemishes, soft spots, and wrinkled skin.
This crispy red cabbage pickle can be kept for weeks and goes well with many different dishes. Red cabbage pickle goes well with a nice firm bread, but also is delicious in salads, Middle Eastern dishes or on a burger.
A few tips for pickling:
- Use pickling salt – Be sure to use pickling salt, also known as canning salt. Table salt contains iodine and anti-caking agents that can darken pickles and cause cloudiness and residue in your jars.
- Use vinegar with at least 5% acidity
- Make sure to sterilize the jars before using
Pickled red cabbage jars make a great gift.