Red Cabbage Pickle in Vinegar
Ingredients
- Red cabbage 7-8 leaves
- Vinegar 1 cup
- Water 2.5 cups or more to your liking
- Salt 1 teaspoon
- Sugar 2 teaspoons
- Garlic cloves 5-6
- Ginger root 2 inch piece
Preparation
- Shred the cabbage leaves as thin as possible.
- Slit the garlic cloves into halves. Do not slit if you do not like intense garlic flavour).
- Peel and cut the ginger into chunks.
- Fill the mason jar with half of the shredded cabbage. Top with half of the garlic and ginger. Repeat the same process for second layer.
- In a pan add vinegar, salt, sugar and water 2.5 cups of water first.
- Mix and taste the acidity and if needed add 1/2 cup of water. Also adjust salt if needed.
- Boil for 1 minute.
- Pour the boiling mixture on the red cabbage.
- Use a wooden spoon to dip all the cabbage into the vinegar.
- Allow to come to room temperature and then close the lid and refrigerate overnight.
- The pickle is ready after 24 hours. Enjoy!
Storage Instructions: Store in the refrigerator. Use within 2-3 weeks.
Red Cabbage Pickle in Vinegar
Ingredients
- Red cabbage 7-8 leaves
- Vinegar 1 cup
- Water 2.5 cups or more to your liking
- Salt 1 teaspoon
- Sugar 2 teaspoons
- Garlic cloves 5-6
- Ginger root 2 inch piece
Instructions
- Shred the cabbage leaves as thin as possible.
- Slit the garlic cloves into halves. Do not slit if you do not like intense garlic flavour).
- Peel and cut the ginger into chunks.
- Fill the mason jar with half of the shredded cabbage. Top with half of the garlic and ginger. Repeat the same process for second layer.
- In a pan add vinegar, salt, sugar and water 2.5 cups of water first.
- Mix and taste the acidity and if needed add 1/2 cup of water. Also adjust salt if needed.
- Boil for 1 minute.
- Pour the boiling mixture on the red cabbage.
- Use a wooden spoon to dip all the cabbage into the vinegar.
- Allow to come to room temperature and then close the lid and refrigerate overnight.
- The pickle is ready after 24 hours. Enjoy!
- Storage Instructions: Store in the refrigerator. Use within 2-3 weeks.