Pickled Red Cabbage Recipe

Pickled Red Cabbage

Red cabbage is a probiotic-rich vegetable with high antioxidant properties, which is often used in salads. On the other hand, its pickles can be consumed both as a good accompaniment to your juicy dishes and grills, and as a salad on its own. Bon Appetit!

Ingredients:

For 5 people
🕐 Preparation: 15 min.
Red Cabbage (Medium size) 1 Qty
Celery Stalk (Optional) 5 Qty
Chickpeas (Not Boiled) 1 Handful
Lemon 1 Qty
Vinegar 1.5 Half Cup
Salt (Rock Salt) 3 Tbsp
Water (Boiled And Cooled) 4 Cup
Granulated Sugar 1 Tsp (large)
Garlic (All) 4 Clove

Instructions:

  1. Peel and wash the outer skins of your red cabbage and cut into 2 or 4 according to its size.
  2. Boil your pickle jars and newly purchased disposable lids for 5 minutes. Remove the jars on paper towels without touching them and let them dry.
  3. Finely chop the drained cabbage to 2-3 mm thickness. Wash the celery stalks, or cut them whole if you wish.
  4. Mix rock salt, sugar, vinegar and 2 tablespoons of lemon juice into clean, boiled and cooled drinking water.
  5. Divide the chickpeas at the bottom of the dried jars. Arrange the chopped cabbage tightly in the jars, pressing the garlic and celery stalks in between.
  6. Fill the prepared pickle juice into the jars to the brim. Press down with a wooden spoon to release air bubbles.
  7. Close the jars by placing a celery leaf on top. Boil for at least 30 minutes by turning it upside down in a deep saucepan. At least 3/4 of the jars should be in boiling water.
  8. Remove the jars on a clean cloth. Cover them and let them cool. Leave for 10-15 days in the cupboard or in a cool, dark place. Check the covers from time to time. It should not be curved out and should be stuck by collapsing in.
  9. When you use it, you can filter it and serve it with water. Enjoy your meal!
  10. Note: In this recipe, we made pickles without rubbing with salt so that the cabbage does not lose its color and stringy appearance. We used canned boiling to ensure long-term durability. If you are going to consume it quickly, you can also rub it with salt and vinegar and make it raw.
Pickle Vegetarian

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