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Ingredients for the Red Cabbage Pickle Recipe
- 1 red cabbage
- 2 tablespoons of rock salt
- 1 tea glass of grape vinegar
- 1 tea glass of water
- 1 teaspoon of lemon salt
How to Make Red Cabbage Pickles?
- Firstly, thinly slice the cabbage you will use. Finely chop and place in a large bowl. Rub it by adding a tablespoon of rock salt.
- After rubbing, take the cabbage aside and let it rest for 10 minutes. Rinse the rested cabbages in plenty of water.
- Fill the softened and lightened cabbage by squeezing it into a jar. Add vinegar, water, lemon salt and the remaining rock salt and close the lid tightly.
- Leave in a cool place for 5-10 days. After opening the jar, keep it in the refrigerator.
- You can serve the instant red sauerkraut you have prepared with your dry beans or maklube meal. Bon appetit. Seasonal cabbages will always taste better. Do not forget to use vinegar so that the color of the cabbage does not change.
- Use a measure to adjust the vinegar and water balance. Adjust one part vinegar to 3 parts water. You can adjust the amount according to the size of the jar.
- Do not miss the rubbing and resting process. Thanks to these processes, the bitterness and dark color of the red cabbage will be removed.
- Sterilize the jar you will use with hot water. You can extend the life of the pickles by using glass jars.
- 5 to 10 days is enough for the pickles to get their consistency. Take care not to open the lid too often during this time.
- You can store the remaining pickle juice in a glass bottle in a cool place and consume it whenever you want.
1 Portion of Red Cabbage Pickles How many calories? One serving of pickled red cabbage is 20 calories on average.
If the homemade pickles served with your meals appeal to your taste, you can take a look at the pickled eggplant recipe offered with tricks. Don’t forget to share your favorite recipes with your loved ones.
