Apple Cider Vinegar Pickled Cabbage Recipes

QUICK-PICKLED CABBAGE

Steps:

• Gather the ingredients.
• Using a large sharp knife, a mandoline , or a food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.
• Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes, if using.
• Put the shredded red cabbage in a bowl and then pour the hot brine over it.
• Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, coriander seeds, and peppercorns.
• Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, however, refrigerate for 24 to 48 hours before serving. This recipe can keep in the fridge for about seven days.

APPLE CIDER VINEGAR PICKLED CABBAGE

Steps:

• Wash the jar in hot soapy water and set aside to dry.
• Combine the vinegar, water, salt, mustard seeds, and peppercorns in a saucepan and bring to a simmer.
• Mix the shredded cabbage, garlic and sliced onion together with the dill.
• Start to fill the jar with the cabbage mixture, squashing it down as you go so that you can fit all the cabbage in the jar.
• Pour the hot pickling liquid over the cabbage- squashing down so that all the cabbage is submerged.
• To keep everything submerged in the liquid you can add a circle of baking paper and push it down so that it creates a seal.
• Seal the jar and allow it to cool to room temperature before storing in the fridge.
• Leave the pickle to mature for a few days before using.

PICKLED RED CABBAGE

Steps:

• Finely slice red cabbage, preferably with a mandoline. Place cabbage in a bowl, and add salt and vinegar. Using your hands to mix thoroughly, squeeze cabbage until it begins to wilt and get juicy. Let stand for 30 minutes. Adjust seasonings to taste. Add a little extra salt and vinegar if you are planning on serving the cabbage the following day, since the flavor fades as it marinates.

PICKLED RED CABBAGE

Steps:

• Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
• Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
• Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.