Pickled Red Cabbage Recipe
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
Prep: 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 |
Steps:
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Peel and wash the outer skins of your red cabbage and cut into 2 or 4 according to its size.
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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.
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Finely chop the drained cabbage to 2-3 mm thickness. Wash the celery stalks, or cut them whole if you wish.
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Mix rock salt, sugar, vinegar and 2 tablespoons of lemon juice into clean, boiled and cooled drinking water.
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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.
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Fill the prepared pickle juice into the jars to the brim. Press down with a wooden spoon to release air bubbles.
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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.
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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.
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When you use it, you can filter it and serve it with water. Enjoy your meal!
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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.
15 Min
