Pink Pickled Cabbage
Here's the recipe for my homemade pink pickled cabbage. It's simple to make and doesn't involve any cooking, but you will need a nice, big, tall jar to keep it in!
Servings 1 jar
Calories 288kcal
Ingredients
- 1/2 head of red cabbage
- 1/2 tbsp caster sugar
- 120 ml water
- 120 ml red wine vinegar
- 1 tsp garlic-infused olive oil
- 1/2 tsp salt
Instructions
- Shred your head of red cabbage by finely chopping it with a knife or carefully slicing it using a mandolin.
- Grab a large mixing bowl and mix together your red wine vinegar, water, garlic-infused oil and sugar in a bowl until all the sugar has dissolved. You've now made your brine!
- Add your shredded red cabbage to a jar and fill it with as much brine as possible, so it's covering all of the red cabbage. If your jar is quite wide, you might need to make more brine to completely cover all of your red cabbage. Pop the lid on and keep in the fridge for up to 6 months.
- You can happily repeat this recipe with the half head of red cabbage you have leftover, but make sure you have another jar handy!
Nutrition
Serving: 1g | Calories: 288kcal | Carbohydrates: 36g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 1291mg | Fiber: 11g | Sugar: 20g