Quick Pickled Red Cabbage
One of the things a lot of our customers like about getting their weekly baskets is it forces you to get out of your comfort zone and try vegetables you wouldn’t normally buy. Red cabbage was in our baskets this week and 2/3 of the people who order opted to keep it in! There’s lots of ways to enjoy it- mixed in salads, in wraps or added in at the last few minutes of a stir fry, but my favorite way is to eat it pickled! It’s absolutely delicious on tacos.
This recipe for refrigerator pickles is easy and works great using other vegetables too. (Like onions oh yum)
Ingredients:
1/2 head thinly sliced red cabbage
1 cup apple cider vinegar (white vinegar works too)
1 cup water
1 1/2 tsp kosher salt
1 tbsp honey or sugar (adjust to taste)
1 tsp mustard seeds
1/2 tsp black peppercorns
1 garlic clove, smashed
Optional extras: red chili flakes, bay leaf, or pre-mixed pickling spices.
Instructions:
Pack a clean, quart sized jar with the thinly sliced red cabbage, Think it’s full? Add some more. It will shrink. (There’s a whole lotta that’s what she said jokes I could make here)
Make the brine: In a small saucepan combine vinegar, water, salt, honey/sugar and spices. Bring to a boil, reduce heat and simmer for 2-3 minutes, stirring to dissolve.
Carefully pour the hot brine over the cabbage to cover it. Press down with a spoon if needed. Cover with lid.
Let the jar cool on the counter for 30-60 minutes on the counter, then place in the fridge. Wait at least 4 hours but the best flavor is after 24 hours. Keeps for 2-3 weeks in the fridge.
It’s perfect for topping taco, nachos, sandwiches, etc.
Variations:
Spicy, Mexican inspired. 1 sliced jalapeno, zest of 1 lime, 1/2 tsp cumin seeds.
Sweet and tangy. Add to brine: 2 tbsp maple syrup or brown sugar, 1 tsp coriander, 1 cinnamon stick
Ginger-Garlic Asian style. Add to brine: 1 inch piece of fresh ginger, thinly sliced, 1 additional clove of smashed garlic, 1 tsp sesame seeds. Swap out apple cider vinegar with rice vinegar.
