Crispy Cabbage Pickles
Crispy Cabbage Pickles
Tangy & Sweet Cabbage Pickles: A Refreshing Side Dish to Boost Your Appetite
Enjoy the delightful crunch of cabbage paired with the vibrant sweetness of mini sweet peppers. This pickle recipe features a special brine that deeply infuses the vegetables, creating a perfectly balanced sweet and sour flavor that’s incredibly addictive! It’s a staple you’ll want to keep making.
Main Ingredients- 1/5 head of cabbage
- 6 mini sweet peppers
- 1 head of broccoli (optional)
- A small piece of beet (for color)
Pickle Brine- 280-300ml vinegar (adjust to taste)
- 300ml water
- 300g granulated sugar
- 1/2 Tbsp whole peppercorns
- 2 Tbsp salt
- 2 bay leaves
- 280-300ml vinegar (adjust to taste)
- 300ml water
- 300g granulated sugar
- 1/2 Tbsp whole peppercorns
- 2 Tbsp salt
- 2 bay leaves
Cooking Instructions
Step 1
First, break the broccoli into bite-sized florets. Using fresh, crisp vegetables is key to a delicious pickle.
Step 2
Bring a pot of water to a boil and add 1/2 Tbsp of salt. Blanch the broccoli florets over high heat for about 10 seconds. This quick blanching helps maintain their crisp texture and vibrant green color. Immediately rinse them under cold water multiple times and drain thoroughly.
Step 3
Cut out the tough core from the cabbage and discard it. Slice the cabbage into bite-sized pieces, approximately 4-5 cm in length and about 0.5 cm thick. Using a mandoline slicer can help achieve more uniform cuts.
Step 4
Seed the mini sweet peppers and slice them into similar-sized pieces. Slice the beet thinly into rounds or julienne it to add a beautiful color. While optional, the beet makes the pickles visually appealing.
Step 5
In a saucepan, combine 300ml of water, 2 Tbsp of salt, and 300g of granulated sugar. Heat over medium heat, stirring until the sugar is completely dissolved and the mixture is clear.
Step 6
Once the sugar has dissolved and the mixture begins to boil, add 280-300ml of vinegar, 1/2 Tbsp of whole peppercorns, and 2 bay leaves. Bring it to a simmer briefly, then turn off the heat. Allow the pickle brine to cool to lukewarm before using; it shouldn’t be piping hot.
Step 7
Arrange the prepared cabbage, blanched broccoli, sliced peppers, and beet into your chosen container (such as a glass jar).
Step 8
Pour the lukewarm pickle brine over the vegetables, ensuring they are fully submerged. It might seem like there isn’t enough brine initially, but as the vegetables soften and their volume reduces, the brine level will be just right. Press down gently to keep the vegetables submerged.
Step 9
Seal the container and let it sit in a cool place (like a balcony in winter) for one day to allow the flavors to meld. After this initial fermentation, store the pickles in the refrigerator. They are best enjoyed after at least one day, once the flavors have fully developed.
