Pickled red cabbage is super quick and easy to make and is the perfect tangy crunch to add to just about anything. Try it on burgers, tacos, hotdogs, roast meats or in salads!
Ingredients
- ¼ red cabbage
- ¾ cup rice wine vinegar (or white wine vinegar)
- ½ cup water
- 2 tablespoon caster sugar (superfine sugar) (note 1)
- 1 teaspoon salt
- 1 ½ teaspoons wholegrain mustard
For best results, always weigh ingredients where a weight is provided
Equipment
- 1 Mason jar (500ml / 2 cups)
- chopping board
- Sharp knife
Instructions
- Remove the core and finely slice the cabbage.
- Add the vinegar, water, sugar, salt and mustard to a clean preserve jar, screw on the lid and shake really well to dissolve the sugar and salt.
- Add the sliced cabbage, pushing it in until you can’t submerge any more under the liquid. Makes sure it’s all submerged.
- Screw the lid on and give a few good turns to get that pickling liquid and mustard seeds evenly throughout.
- Chill for at least an hour before using. Store in the refrigerator for up to 2-3 weeks.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
