Pickled Red Cabbage

Step 1

In a saucepan, stir the vinegar, water, sugar, salt, peppercorns, garlic, bay leaves and mustard seeds (if using) together. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are fully dissolved. Once boiling, reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld together. Set aside to cool for a few minutes.

Step 2

Meanwhile, prepare the red cabbage. Remove any outer leaves and rinse the cabbage under cold water.

Step 3

Cut the cabbage in half and remove the white core. Slice the cabbage thinly using a sharp knife or a mandoline slicer.

Step 4

Pack the cabbage tightly into a clean glass jar(s), using the end of a wooden spoon to pack it down. You can use one large jar or two smaller ones depending on your preference.

Step 5

Using a jug or ladle, pour the pickling liquid over the cabbage in the jar. Ensure that the cabbage is completely submerged and use a spoon or chopstick to remove any air bubbles trapped in the jar.

Step 6

Once the jar is filled, seal tightly with the lid.

Step 7

Allow the jar to cool to room temperature before transferring to the refrigerator.

Step 8

Let the pickled red cabbage marinate in the refrigerator for at least 24 hours before serving to allow the flavors to develop. It will keep well in the refrigerator for up to two weeks.

Step 9

Serve the pickled red cabbage as a tasty side dish, condiment, or topping for sandwiches, salads, tacos, burgers, or any dish that could benefit from its tangy flavor and crunchy texture.