Pickled Red Cabbage

It’s common to add the pickling liquid when pickling red cabbage while it’s still warm or hot. Here’s why:

Better Absorption: Warm or hot pickling liquid can help the flavors penetrate the cabbage more effectively. The heat helps to slightly soften the cabbage, allowing the brine to infuse more deeply.

Improved Flavor Development: The heat can also help to meld the flavors of the brine (vinegar, sugar, salt, and any spices) together, resulting in a more harmonious and robust pickle.

Sterilization: Pouring hot liquid into the jars can also help with sterilization, reducing the risk of bacterial growth.

However, there are a few things to keep in mind:

Jar Safety: Make sure the jars are heat-resistant and can handle the thermal shock of hot liquid. Gradually warming the jars before adding the hot liquid can help prevent cracking.

Cooling Before Refrigerating: After adding the hot liquid and sealing the jars, allow them to cool to room temperature before placing them in the refrigerator. This gradual cooling process can help develop the flavors and prevent temperature shock in your refrigerator.

Crispness Preference: If you prefer a crunchy pickle, you might cool the brine slightly before adding it to the cabbage. However, most recipes call for adding the brine while still warm.

In summary, warm or hot pickling liquid is generally preferred for flavor development and safety reasons. Just be sure to handle the jars carefully and allow for proper cooling before refrigeration.

👇 RECIPE BELOW

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The ingredient list for making pickled red cabbage:

Red cabbage: 1 medium-sized head
Vinegar: 1 cup (white or apple cider vinegar)
Water: 1 cup
Sugar: 1/4 cup (adjust to taste)
Salt: 1 tablespoon (adjust to taste)

Optional spices (any combination of the following):
Mustard seeds: 1 teaspoon
Peppercorns: 1 teaspoon
Garlic cloves: 2-3, peeled and slightly crushed
Bay leaves: 1-2

Remember, you can adjust the sugar, salt, and spices quantities according to your taste preferences. The above quantities are a good starting point for a standard batch of pickled red cabbage.

My recipe
2 ½ litres Vinegar
2 ½ liters Water
1 kilo sugar
220g salt
I make in bulk

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this stuff if canned up properly can last up to a year shelf life it’s fantastic it’s easy it’s cheap to make and you’ve got fantastic red cabbage hi everyone welcome to Backyard Chef this is a quick video pickle red cabbage yes I know you can buy it all around the world and some places are very cheap you know you have your cheap German supermarkets in the UK so well pickles really cheap however if you live anywhere where they’re more expensive this is a quick way to make red cabbage so here is a red cabbage common sense when you use cutting anything that’s round like that try and square it off so let’s square off the bottom and then it’s going to sit on the board I mean come on and then we want to be going straight down the middle with the knife knife and then you end up with two halves by Magic okay now I’ve seen many people trying to mess around like this but you know it’s only this big and you can see it there so why don’t you just turn the cabbage over and do that and the Cabbage stays flat now if it comes out and you still some core on there like there is there then you can take the core out nice and gently and this little bit of cabbage we will have actually we’re not going to waste that so we’ve got a tiny tiny bit there look you can see that in there so you can do that the Cabbage lays flat on the board it’s not rocking around you don’t cut your hands there you go so let’s take that out of there and then we’ve got some nice red cabbage no cor so the next job is then we are going to slice up the cabbage and put it in a container now you can slice it whichever way you want you know we just want some nice straightforward slices and then what we do we just pull it all apart like that and Chu it in a bowl because this is going to be compacted into our jars and there we have it oh and that lump that we took off there look so just pull it apart just makes it easier when we put it in our jars and when we want to take it out when it’s being pickled and then that is going in a bowl so that’s the first job of the pickling red cabbage second job we’ve got to get some pickling r on and then we’ll stuff that in our jars as this is boiling up so we want a pan on so in my pan I have 2 and 1/2 L of vinegar I get my flame on and we’re going in with our water equal amounts water to vinegar and then we we’ got some salt and we got some sugar full description in the description just scroll down you’ll find it okay all we need to do now is bring this up to the boil dissolve the sugar and the salt and then we turn it off it has to cool [Applause] down so there we are we’ve got that up to boil that’s just starting to boil in there that’s enough now we have to put this to one side to cool down whilst we stuff our [Music] jars so this next job is very much plain and simple we’re going to take our cabbage and we’re going to stuff our jars that’s it just get it in stuff it in get as much in as you can squash it all the way down pack it in tight get it in as tight as you can looking good start with another in it go we got five jars that’ll do for now and then when this cools down we’ll tip it in here put the lid on and then put these to simmer in a water bath bring it up to Boiling and boil it for possibly 10 minutes tops turn it off they’re sealed now when you’re doing pickle cabbage it’s recommended actually to not let the vinegar solution cool down add it to the jar while it’s still warm and that gives a better absorption on your cabbage now I’ve come right up above the level of the Cabbage but it’s still a bit inside there so when we put the top on it will not be full all the with to the top and what I’m anticipating is that by the time it soaks through all that cabbage that we put in there we might have to top it anyway so all we got to do now is get a lid on the usual finger hand tight and then that goes in the water bath the Canon bath we bring it up to the boil boil it for a couple of minutes and they will will be sealed so that’s how easy it is to make red cabbage now don’t eat it straight away whatever you do leave it for about a week and then it matures in there and obviously you can leave it a little bit longer this stuff if canned up properly can last up to a year shelf life it’s fantastic it’s easy it’s cheap to make and you’ve got fantastic red cabbage and this will actually go red in here with the vinegar it will actually turn a little bit in there as it leeches out of the Cabbage so you’re going end up with a nice little red brine inside there there we have it red cabbage made if you like what we’re doing don’t forget smash that like And subscribe share with your friends catch you in the next video