Crunchy red cabbage pickles: the ultra easy recipe

Method

1. 1

   Preparation of red cabbage

2. 2

   Start by thoroughly washing the red half-chump. Use a mandolin to finely chop the cabbage. Place the cabbage slats in a large bowl. This step guarantees a crunchy texture and a nice uniform cut, which will make it easier to put in a jar afterwards.

3. 3

   Bocaling

4. 4

   Peel the clove and cut it in half. Add it to the cabbage slats in a sterilized jar. Make sure that the cabbage is packed so that the vegetables remain immersed when adding brine, without crushing the pieces.

5. 5

   Preparation of brine

6. 6

   Pour the cider vinegar and water into a saucepan. Add cane sugar, salt, mustard seeds and coriander. Bring the set to a boil, then mix carefully so that all ingredients dissolve perfectly and the brine is well homogeneous.

7. 7

   Coloring

8. 8

   Immediately pour the simmering brine onto the red cabbage into the jar. Observe the transformation of the cabbage that takes a bright fuchsia hue. This step also makes it possible to sanitize and flavour vegetables, while fixing the color for a appetizing preparation.

9. 9

   Cooling

10. 10

    Leave the jar open to allow the preparation to cool completely without hermetically closing. This precaution avoids condensation inside the jar and preserves the crisp texture of the cabbage while allowing the flavors to develop harmoniously.

11. 11

    Rest

12. 12

    After cooling, place the jar in the refrigerator and let rest 24 hours before consuming. This waiting time allows the flavors to fully amalgamate and the cabbage to become well acidified and colorful, for gourmet and crunchy pickles.

Nutrition

calories

41

fatContent

0.2

fiberContent

1.3

sugarContent

6.7

sodiumContent

1.1

proteinContent

0.6

carbohydrateContent

8.3

saturatedFatContent

0.03

Indicative values from the source, for the original recipe.

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