This basic pickling method works for many vegetables. If you wanted to make several jars of various kinds of pickles, bake a big batch of the liquid and pour over each jar of your sliced and shredded vegetables and keep your fridge full of great options 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

Rated 4 stars by 3 readers

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

View Cart (0) Checkout

Directions

Dissolve the salt and sugar in the vinegar.

Image of 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 2 weeks.