Quick-pickled cabbage
By Diana Rattray for Spruce Eats – submitted by Lori, Yorkville CSAFrom Diana Rattray: “This quick-pickled cabbage is a delicious condiment to have on hand since it goes with just about everything. In addition to the tangy flavor, pickled red cabbage brings a pop of bright color to a plate; when the acidic vinegar brine comes into contact with the cabbage, the vegetable goes from deep purple to a beautiful shade of red. “Quick-pickled cabbage is easy and convenient because it doesn’t need to be fermented and is ready to eat in as little as 2 hours. (For the best flavor, however, refrigerate for 24 to 48 hours before serving.) Because quick-pickled vegetables are not processed, they are not shelf-stable and must be stored in the refrigerator.”
Ingredients
- ½ medium head red cabbage ½ medium head is about 2 lb, which makes 4 cups once shredded
- 1 ¼ cups water
- 1 ¼ cups apple cider vinegar
- 1 ½ tsp kosher salt
- 2 tsp sugar
- Pinch red pepper flakes optional
- 2 cloves garlic sliced
- 2 tsp coriander seeds
- 12 black peppercorns
Instructions
- Click here for instructions (The Spruce Eats)