This quick-pickled red cabbage is ready in just 2 hours and provides both flavor and a pop of color to tacos, salads, and sandwiches.
- Serves: 8 persons
- ½head red cabbage
- 1 ¼cups water
- 1 ¼cups apple cider vinegar
- 1 ½teaspoons kosher salt
- 2teaspoons sugar
- Optional: pinch of red pepper flakes
- 2cloves garlic (sliced)
- 2teaspoons coriander seeds (or caraway seeds)
- 12black peppercorns
Step 1Gather the ingredients.
Step 2Using a large sharp knife, a mandoline , or a food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.
Step 3Put 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.
Step 4Put the shredded red cabbage in a bowl and then pour the hot brine over it.
Step 5Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, coriander seeds, and peppercorns.
Step 6Place 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.