This Peppery Pickled Red Cabbage recipe is not only delicious as a salad or a condiment, it comes with a special bonus: a lesson.
The recipe is courtesy of my mother-in-law’s cousin Betty, who passed away a few years ago after years with Alzheimer’s. It was one of her specialties. Betty’s daughter recently mentioned to my mother-in-law that the one thing she regretted she didn’t do before her mother passed was to write down this recipe. Not only did my mother-in-law have the recipe, she had it in cousin Betty’s own handwriting! What a treasure for her daughter, granddaughter and great-granddaughter!
Moral of the story: WRITE DOWN THE FAMILY RECIPES! We were lucky this recipe wasn’t lost to the ages, or Cousin Betty’s Alzheimer effected brain.
The recipe itself is quite easy. I altered it a bit because her original recipe was a little vague and called for three heads of cabbage! Which is great if you are having a party or actually want to process the jars to seal them properly. But she told her cousin she usually just put it in a mason jar and kept it in the fridge for up to a few months. Which is what I did.
You want to let this sit at least overnight if not a few days before enjoying. It is great as a side salad like cole slaw, or put it in a sandwich or maybe fish tacos. It isn’t spicy hot, but a lovely mix of tangy, sweet, savory and crunchy. Mmmmm!
Peppery Pickled Red Cabbage
- 1 1/2 cup vinegar
- 1 1/2 cup water
- 1/3 cup sugar
- 1-2 red bell peppers (roughly chopped)
- 3/4 teaspoons pickling spices
- 1/4 teaspoon caraway seeds
- 4 peppercorns
- 1 head red cabbage (roughly chopped)
- Combine all ingredients except cabbage into a medium saucepan. Boil for about 5 minutes.
- Place chopped cabbage into a large bowl. Strain vinegar over the cabbage and stir to combine. Let cool.
- Let sit at least overnight before serving. Or pack into mason jars and store in the fridge for up to several months.
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