Pickled Red Cabbage
This recipe is only a template, a path to finding your own pickled red cabbage, if you don’t already have a recipe. Maybe you like white vinegar, or a full-bodied red wine, or sherry vinegar in your pickled cabbage. Throw in a cinnamon stick for a tiny bit of heat and sweetness in here. If you’re anything like us, you might not be able to stop pickling once you start.
1 small red cabbage, shredded fine
1 tablespoon sea salt
1 1/2 cups red wine vinegar
1 cup champagne vinegar
2 teaspoons black peppercorns
2 bay leaves
1 tablespoon sugar (if you're not eating sugar, you could try honey here)
- Put the red cabbage into a large bowl. Sprinkle the salt over the cabbage and massage it into the cabbage. Let the cabbage sit for 4 hours.
- Meanwhile, put the red wine vinegar, champagne vinegar, black peppercorns, bay leaves, and clove into a pot. Set the pot on medium-high heat. Bring the vinegars to boil, then turn off the heat. Let the spices infuse the vinegar while the cabbage rests.
- Rinse off the cabbage. Put the shredded cabbage into clean, dry jars.
- Set the pot of vinegars and spices back on medium-high heat. Add the sugar. When the sugar has dissolved into the vinegar, turn off the heat. Pour the hot vinegars over the cabbage in the jars. Seal the jars and let them overnight in a cool place.
- You could eat the cabbage the next day, if you wish. The flavors will intensify over time, so you’ll find your own favorite length of time before you start eating.