Pickled Red Cabbage
Transform the humble red cabbage into a delightful condiment. Our Pickled Red Cabbage recipe will add a burst of color, flavor, and tanginess to your meals!
Hey, food lovers! If you’re on the hunt for a zesty, vibrant addition to your meals, look no further than pickled red cabbage. This crunchy delight isn’t just for sandwiches or tacos; it’s also an incredible topping for pasta dishes! Let’s dive into how to make this tangy treat, plus some fun ideas for serving it up!
Why Pickle Red Cabbage?
Pickled red cabbage brings a bright, tangy flavor that can elevate your pasta salads, complement creamy sauces, or even add a pop of color to your favorite spaghetti dishes. Trust me, once you try it, you’ll wonder how you ever lived without it!
How to Pickle Red Cabbage
You’ve got two options when it comes to pickling: hot water bath canning for a shelf-stable batch or making a small batch for your fridge. Let’s stick with the canning method today, so you can stock up!
Ingredients:
- Red Cabbage
- Pickling Salt
- Apple Cider Vinegar
- Pickling Spice
Instructions:
- Get Your Jars Ready: Start by packing the shredded cabbage into clean, hot pint jars. Pack it in tightly for that perfect crunch!
- Boil the Pickling Liquid: In a large pot, combine the pickling salt, apple cider vinegar, and pickling spices. Bring this mixture to a boil and watch those flavors combine!
- Fill the Jars: Using a canning funnel, pour the hot liquid over the packed cabbage, leaving about ½ inch of headspace. Don’t forget to run a knife around the inside of the jar to release any air bubbles. Wipe the rim with a damp paper towel to ensure a good seal.
- Seal It Up: Place the lids and rings on the jars, tightening them just enough to hold them in place.
- Water Bath Canning: Heat your water bath canner to a boil. Carefully place the jars in the canner, close the lid, and let them boil for about 10 minutes. This step is crucial for ensuring your pickled cabbage stays fresh and tasty!
- Cool and Store: After boiling, let the jars cool for 24 hours before removing the rings. Store them in a cool, dry place for at least a week before digging in. The longer you wait, the better the flavors meld together!
How to Use Your Pickled Red Cabbage
Now that you have your tangy red cabbage ready, let’s talk about how to use it! Here are some tasty ideas:
- Pasta Salads: Add pickled red cabbage to your favorite pasta salad for a tangy twist. It pairs beautifully with creamy dressings or vinaigrettes!
- Toppings Galore: Use it as a crunchy topping for brats, corned beef brisket, or pulled pork sandwiches. Seriously, it adds the perfect zing!
- Tropical Slaw: Mix it into a coconut lime slaw and serve it over fish tacos. The flavors will transport you straight to the beach!
How to Tell If It’s Gone Bad
When stored and pickled properly, your cabbage should have a fresh, tangy aroma. If it starts to smell musty or has a putrid odor, it’s time to say goodbye to your batch. Always trust your senses!
More Pickled Recipes
🌟 Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook! 💬✨
Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content—thank you for your support! Rest assured, I only recommend products I personally use and love.
Pickled Red Cabbage
Equipment
- Water bath canner
- Funnel
- 6 Canning Jars, Lids and Rings
Ingredients
- 1 medium red cabbage (shredded)
- 2 tbsp pickling salt
- 10 cups apple cider vinegar
- 6 tbsp pickling spices
Instructions
- Place shredded cabbage in clean, hot pint jars, packing it in as best you can.
- In a large pot, combine 2 tbsp pickling salt, 10 cups apple cider vinegar and 6 tbsp pickling spices. Bring the mixture to a boil.
- Using a canning funnel, pour the hot liquid into the jars, leaving ½ inch of head room. run a knife around the outside and middle of the jar to remove any air bubbles that might be trapped. Wipe the rim clean with a damp paper towel. Place lids and rings on the jars and tighten finger tight.
- Heat a water bath canner to boiling. Place the jars in the canner, close the lid and boil for 10 minutes. Let jars cool for 24 hours before removing rings. Store in a cool, dry place for a week before consuming.