Pickled Red Cabbage

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.

Author

Helen Park

Servings

yield 2 cups

Category

Condiment

Ingredients

• 3 cups thinly shredded red cabbage, cut into 1-2” pieces (300g)
• 1 cup vinegar (240g)
• 1 tsp salt
• 2 tsp sugar

Directions

1. Dissolve the salt and sugar in the vinegar.
2. Mix in the cabbage and transfer to a clean jar or container (the cabbage should be submerged in the pickling liquid). 
3. Cover and leave at room temperature overnight.
4. Store refrigerated the following day and up to 1 month.