Quick Pickled Red Cabbage Recipe for Piquant Purple Pickles to Pep Up Any Meal

Introduction

This easy quick pickled red cabbage recipe makes piquant purple pickles that can add a burst of flavor to any meal. These zesty refrigerator pickles are versatile and can be used as a topping for tacos, a filling for burgers, or a tangy accompaniment to toasted sandwiches. The flavor of the pickles can be easily adjusted to suit your palate, making them a versatile addition to your culinary repertoire.

Mexican Quick Pickled Red Cabbage Recipe

If you enjoyed our Mexican quick pickled onions recipe, you’re sure to love this Mexican quick pickled red cabbage recipe. In Mexican cuisine, pickled red cabbage is known as “col roja en escabeche,” “col lombarda en escabeche,” or “col morada en escabeche,” which all refer to red or purple cabbage pickled in an acidic marinade. The marinade typically consists of vinegar, water, salt, pepper, sugar, and various herbs and spices like bay leaves and oregano.

The Global History of Pickles

While we’re sharing this recipe as a topping or accompaniment to Mexican dishes, it’s important to note that pickles have a long history and are made all over the world. Egyptian pickles aren’t much different from Russian pickles, which are similar to Cambodian pickles. Pickling is a culinary tradition that transcends borders and cultures.

Tips for Making Quick Pickled Red Cabbage

Here are a few tips to ensure success when making this quick pickled red cabbage recipe:

1. Clean Jars: Make sure your jars are clean before using them to pickle the cabbage. Sterilize them by boiling them in water or running them through the dishwasher.

2. Vinegar: Choose a vinegar that suits the cuisine you’re making. For this Mexican quick pickled red cabbage, cider vinegar or distilled white vinegar work well. If you’re making Asian food, rice vinegar is a good choice, while European cuisines pair well with wine vinegar. Malt vinegar is ideal for English pickles.

3. Salt: Use sea salt or Kosher salt for the best flavor. Avoid fine-grained table salt or iodized salt, as they may contain additives that can affect the pickling liquid.

4. Refrigerator Pickles: These pickles must be stored in the refrigerator and cannot be stored in the pantry like pickles that have undergone a canning process. While they are quick pickles, it’s still important to sterilize the jars to ensure their longevity.

5. Shelf Life: Quick pickles are best consumed within a few days to a few weeks. While some experts suggest using them within a week, pickles can often last for several weeks if stored properly in the refrigerator. Use your judgment and trust your senses when deciding if pickles are still good to eat.

6. Adjusting Seasoning: If you’re not accustomed to the tart taste of pickles, you can make the pickle brine separately, taste it, and adjust the seasoning before adding it to the jars. Everyone’s palate is different, so feel free to add more sugar if desired.

Quick Pickled Red Cabbage Recipe

Ingredients:

• 1/2 head of red/purple cabbage, finely sliced
• 4 bay leaves
• 2 tsp sea salt
• 2 tsp caster sugar
• 1 tsp black peppercorns
• 300 ml distilled white vinegar or cider vinegar
• 4-6 limes, juice only

Instructions:

1. Divide the finely sliced red/purple cabbage between the jars.
2. Add a couple of bay leaves to each jar.
3. Divide the salt, sugar, and black peppercorns evenly between the jars.
4. Pour the white vinegar or cider vinegar into each jar.
5. Squeeze the juice of the limes into each jar.
6. Taste the brine with a clean spoon and adjust the seasoning if necessary.
7. Shake each jar to combine the ingredients.
8. If the cabbage is not fully covered by the brine, top up with more lime juice or vinegar.
9. Screw the lids on the jars and refrigerate for at least an hour before serving. For best results, leave the pickles overnight.

Please let us know in the comments below if you try our quick pickled red cabbage recipe. We’d love to hear how they turned out for you.