quick pickled red cabbage

Another post, another “p,” another no picture.  Oh well.  I didn’t make dinner tonight, so there’s that.

Quick Pickled Red Cabbage (makes about 1 quart)


  • 1 head cabbage
  • several tbsp. salt
  • 1/2 c. water
  • 1/2 c. apple cider vinegar
  • 1 c. white vinegar
  • fennel
  • cloves
  • white peppercorns
  • mustard seed


  1. Core and shred cabbage.  Place in a bowl and sprinkle with the salt.  Cover and refrigerate overnight.
  2. Rinse cabbage and squeeze excess moisture out.
  3. Bring water, vinegars, and spices to a simmer.
  4. Pack cabbage into glass jars, and pour hot brine over the top.  Let sit out at room temperature for 1-3 days, and then refrigerate.

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