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

Name: Pickled Red Cabbage
Yield: yield
Ingredients: 3 cups thinly shredded red cabbage, cut into 1-2” pieces (300g); 1 cup vinegar (240g); 1 tsp salt; 2 tsp sugar

Servings/Yield

yield 2 cups

Author:

Helen Park

Ingredients

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

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Directions

Dissolve the salt and sugar in the vinegar.
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.