We made this recipe at the beginning of this year and it has become a staple in our kitchen. It goes so well with many dishes like hot dogs (also vegan ones), burgers, dürüms, Asian bowls, etc. A very simple recipe, you can prepare many jars at a time and have this ready to eat whenever you fancy.
- 1/2 Red Cabbage
- 600 ml water
- 300 ml red wine vinegar
- 200 ml apple cider vinegar
- 160 g sugar
- 50 g salt
- Remove the outer layer and the root of the cabbage before you start slicing it. Use a big knife, place the flat part of the cabbage on your cutting board and cut very thin layers.
- Wash the cabbage using a sieve.
- Sterilise the jars by putting them on a pot with boiling water and let them cook for 5-10 minutes in a low temperature. Remove the jars carefully from the hot water and let them dry completely ( I used tongs to avoid burning myself with the hot water).
- Meanwhile, on a pot or saucepan mix the water, both vinegars, sugar and salt. Use a whisk to stir until the sugar and salt dissolve. Cook on a medium heat until it boils. As soon as it’s boiling, remove the pot/saucepan from the heat to let it cool down for a few minutes.
- Fill the jars with the sliced cabbage (as full as possible). Pour the vinegar mixture until it covers the cabbage completely (you can use a funnel), then seal the jars.
- Let them cool down. Keep the jars on the fridge or a very cool and dark place.
- You can eat the pickled cabbage after it has rested for a few days, even better if you wait over a week. I always keep the jars on the fridge and they last for many weeks. It’s important to refrigerate them as soon as you open them.
The jars I used for this recipe, are all recycled jars from marmalades, sauces, etc. A great idea to avoid throwing away glass jars and this way you don’t need to buy new ones.