This basic pickling method works for many vegetables. To make several jars of various kinds of pickles, mix a big batch of the liquid and pour it over each jar of your sliced and shredded vegetables. A variety of pickles and condiments is great to have on hand.
Condiment
yield 2 cups
Helen Park
This basic pickling method works for many vegetables. To make several jars of various kinds of pickles, mix a big batch of the liquid and pour it over each jar of your sliced and shredded vegetables. A variety of pickles and condiments is great to have on hand.
3 cups thinly shredded red cabbage, cut into 1-2” pieces (300g)
1 cup vinegar (240g)
1 tsp salt
2 tsp sugar
Dissolve the salt and sugar in the vinegar.
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Mix in the cabbage and transfer to a clean jar or container (the cabbage should be submerged in the pickling liquid).
Cover and leave at room temperature overnight.
Store refrigerated the following day and up to 1 month.
This recipe can be made ahead and kept refrigerated for up to 1 month.
If you don’t have red cabbage, you can also use green or white cabbage.
In addition to the cabbage try adding shredded beet, carrot, or thinly sliced jalapeño to the mixture.
Questions? Contact helen@laboiteny.com
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