Red Cabbage Pickle
A traditional pickled red cabbage recipe with a vibrant color enhanced by beetroot, perfect as a condiment or side dish. This quick pickle is ready in 24 hours and stores well in glass jars.
Ingredients
- 1 medium head (about 2 lbs) Red cabbage, thinly sliced (Core removed before slicing)
- 0.25 cup Salt (For drawing out moisture)
- 3 cups White vinegar or apple cider vinegar (Enough to cover the cabbage)
- 1 small beet Red beetroot, thinly sliced (For color enhancement)
Instructions
- 1Thinly slice the red cabbage and place in a large bowl. Sprinkle salt evenly over each layer of cabbage as you add it to the bowl. Mix well to ensure all cabbage is coated with salt.
- 2Cover the bowl and let the salted cabbage sit at room temperature for 24 hours. The salt will draw out moisture from the cabbage.
- 3After 24 hours, transfer the cabbage to a colander and allow all the salt water to drain completely. Rinse lightly with cold water if desired to remove excess salt, then drain thoroughly.
- 4Pour the vinegar into a large pot and bring to a rolling boil over high heat.
- 5Place the drained cabbage in a large heat-safe pan or bowl. Add the sliced beetroot. Pour the boiling vinegar over the cabbage and beetroot, ensuring everything is completely covered. Stir gently to combine.
- 6Allow the cabbage and vinegar mixture to cool completely to room temperature.
- 7Once completely cool, transfer the pickled cabbage and liquid into clean glass bottles or jars. Cork or seal tightly. Store in the refrigerator for up to 3 months.
