Today I am going to share a new red cabbage recipe. As a lover of all thing red cabbage coupled with the fact that cabbage is full of vitamins, it’s a veg I love to incorporate into our diets. Particularly as this Easy Pickled Red Cabbage Recipe is not only simple and quick to make, but also tastes amazing.
Pickled Red Cabbage Is A Side That Goes With So Many Meals.
So it’s almost criminal not to have a good stash ready to use. Also who doesn’t love pickled red cabbage on pies?
Is This Pickled Red Cabbage Recipe Easy To Make?
Yes, pickled red cabbage is something we have always tended to buy. Yet now I Know how easy it is to whip up a batch, I am without doubt that making fresh is the way forward.
Thus I thought it a great idea to share this oh so simple recipe with you
Easy Pickled Red Cabbage Recipe
You Will Need
Half a red cabbage ( Use the other half to make a batch of my SLIMMING WORLD RED CABBAGE.)
200 ml White Cider Vinegar
1 tbsp spoon of sugar
200 ml Water
A clove of garlic
1 tsp salt
1 tsp pepper
How To Make Pickled Red Cabbage
Firstly remove the hard core of the cabbage and cut or shred finely
Mash the garlic into a paste
Next mix the water vinegar, garlic, salt and pepper and mix well
Add the shredded cabbage to your jars, filling almost to the top.
Lastly pour the vinegar liquid over the top and fill the jar to the top, before screwing on the lid and giving the pickle mixture a good shake.
Now leave to stand for up to 5 hours shaking occasionally before transferring the the fridge.
You can keep the pickled red cabbage in the fridge in a sealed container for up to 3 weeks.
Additionally if you like to make your own labels check out my home made print and cut labels post here.
Can You Freeze Pickled Red Cabbage?
Because lets face it, if you make a batch of it you can only eat so much! However I have put it to the test and froze my pickled rad cabbage in an airtight container.
When I defrosted the cabbage it had more liquid which was easy to drain away, however the consistency and texture of the pickled cabbage remained the same.
Serving Suggestions For Pickled Red Cabbage.
- No pie is the same without red cabbage, try it with my roast dinner pie.
- Corn Beef Hash
- Salads
- Taco’s
- Fajitas
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Easy Pickled Red Cabbage
Super easy home made picked red cabbage.
Ingredients
- Half a red cabbage
- 3 sealable pickle jars
- 200 ml White Cider Vinegar
- 1 tbsp spoon of sugar
- 200 ml Water
- A clove of garlic
- 1 tsp salt
- 1 tsp pepper
Instructions
Firstly remove the hard core of the cabbage and cut or shred finely.
Mash the garlic into a paste.
Next mix the water vinegar, garlic, salt and pepper and mix well.
Add the shredded cabbage to your jars, filling almost to the top.
Lastly pour the vinegar liquid over the top and fill the jar to the top, before screwing on the lid and giving the pickle mixture a good shake.
Now leave to stand for up to 5 hours shaking occasionally before transferring the the fridge.
You can keep the pickled red cabbage in the fridge in a sealed container for up to 3 weeks.
Notes
Leave for up to 5 hours to stand before transfering to the fridge.
Nutrition Information:
Yield: 30, (10 per jar.) Serving Size: 1 tbs.Amount Per Serving: Calories: 5Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 107mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
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