By Dristi

By Dristi

10 Steps to Tangy and Delicious Red Cabbage Pickle

one head of red cabbage, sliced thinly, one large red onion, also sliced thinly, two cloves of garlic, minced, one tablespoon of mustard seeds,

Gather your ingredients

In a large bowl, combine the sliced cabbage and onion.

Step 2

In a small saucepan, heat up one cup of apple cider vinegar, one cup of water, the minced garlic, mustard seeds, black peppercorns, and sea salt over medium heat.

Step 3

Pour the vinegar mixture over the cabbage and onion.

Step 4

Toss everything together, making sure the cabbage and onion are evenly coated.

Step 5

Cover the bowl with plastic wrap and let it sit at room temperature for at least two hours, or up to eight hours.

Step 6

After the pickling process is complete, transfer the mixture to a large jar or several smaller jars, making sure to press down the cabbage and onion to remove any air bubbles.

Step 7

Pour any remaining liquid over the cabbage and onion in the jar(s), making sure everything is completely covered.

Step 8

Screw on the lid(s) and refrigerate for at least 24 hours before serving.

Step 9

Enjoy your tangy and delicious red cabbage pickle on sandwiches, in salads, or as a snack on its own. It will keep in the refrigerator for up to two weeks.

Step 10

In just 10 easy steps, you can make a batch of this mouth-watering red cabbage pickle. The combination of tangy vinegar and spices with the crunch of fresh cabbage

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