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.

 

Pickled Red Cabbage

Helen Park
Servings/Yield

yield 2 cups

Category

Condiment

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.

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.

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