Red cabbage pickle

Gluten-free red cabbage pickle

Prep time:

Cook time:

Serves: 2 jars of 800 ml

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.

Print Recipe

Red cabbage pickle

  • Serves: 2 jars of 800 ml

Ingredients

  • 1 red cabbage
  • 500 ml vinegar
  • 500 ml water
  • 4 tbsp sugar
  • 2 tsp salt
  • 2 tsp juniper berries
  • 2 tsp black peppercorns
  • 6 cloves
  • 6 bay leaves

Method

  • 1)

    Remove the outer leaves of the cabbage and cut into thin strips.

  • 2)

    Bring the vinegar, water, sugar, salt, bay leaves, juniper berries, black peppercorns and cloves to the boil in a large pot. Let simmer for about 5 minutes until the sugar is completely dissolved. Then add the cabbage and simmer for another 2 minutes.

  • 3)

    Divide the vegetables over two sterilized jars (800 ml each) and press slightly. Then pour the boiling vinegar-herb liquid on top, till about one centimeter under the lid. Move the jar carefully to get the air bubbles out from underneath. Make sure all cabbage is covered.

  • 4)

    Tighten the screw-on lid and put the jars upside down and let them cool down for half an hour. Then turn the jars back up and leave to cool completely. The lid of the jar will seal by itself while cooling down. This means that the jar will be pulled vacuum.

  • 5)

    You can keep the cabbage in the fridge for weeks, probably months.

Nutrition

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