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    Home » Our latest posts » Side Dishes

    Peppery Pickled Red Cabbage is Great as a Salad or a Condiment

    April 12, 2016 Filed Under: Side Dishes, Vegetable Salads, Vegetables

    Jump to Recipe Print Recipe
    Peppery Pickled Red Cabbage is a quick red cabbage salad or condiment in a sweet and peppery vinaigrette.

    This Peppery Pickled Red Cabbage recipe is not only delicious as a salad or a condiment, it comes with a special bonus: a lesson.

    Peppery Pickled Red Cabbage - quick red cabbage salad or condiment in a sweet and peppery vinaigrette.

    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

    Peppery Pickled Red Cabbage - quick red cabbage salad or condiment in a sweet and peppery vinaigrette.
    Print Recipe Pin Recipe

    Ingredients
     

    • 1 ½ cup vinegar
    • 1 ½ cup water
    • ⅓ cup sugar
    • 1-2 red bell peppers (roughly chopped)
    • ¾ teaspoons pickling spices
    • ¼ teaspoon caraway seeds
    • 4 peppercorns
    • 1 head red cabbage (roughly chopped)

    Instructions
     

    • 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.

    Notes

    Makes about 3 pints
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    Reader Interactions

    Comments

    1. Marilyn

      April 14, 2016 at 4:06 pm

      Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit Over the Moon for more sharing fun! Don't forget to comment your link #'s so I can be sure to visit.

      Reply
      • Audrey

        April 18, 2016 at 10:50 am

        I will check out the new party. Thanks for coming by, Marilyn.

    2. Jean | DelightfulRepast.com

      April 15, 2016 at 3:06 pm

      I do love cabbage, and this sounds like a great way to prepare it. My links are #10 and #110 (and they're related). Thanks for hosting a great linky party, Audrey!

      Reply
      • Audrey

        April 18, 2016 at 10:48 am

        Ha ha! I already pinned your recipes Jean. I have been meaning to make Cream Puffs for years.

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