Pickled Red Cabbage

It's common to add the pickling liquid when pickling red cabbage while it's still warm or hot. Here's why:
Better Absorption: Warm or hot pickling liquid can help the flavors penetrate the cabbage more effectively. The heat helps to slightly soften the cabbage, allowing the brine to infuse more deeply.
Improved Flavor Development: The heat can also help to meld the flavors of the brine (vinegar, sugar, salt, and any spices) together, resulting in a more harmonious and robust pickle.
Sterilization: Pouring hot liquid into the jars can also help with sterilization, reducing the risk of bacterial growth.
However, there are a few things to keep in mind:
Jar Safety: Make sure the jars are heat-resistant and can handle the thermal shock of hot liquid. Gradually warming the jars before adding the hot liquid can help prevent cracking.
Cooling Before Refrigerating: After adding the hot liquid and sealing the jars, allow them to cool to room temperature before placing them in the refrigerator. This gradual cooling process can help develop the flavors and prevent temperature shock in your refrigerator.
Crispness Preference: If you prefer a crunchy pickle, you might cool the brine slightly before adding it to the cabbage. However, most recipes call for adding the brine while still warm.
In summary, warm or hot pickling liquid is generally preferred for flavor development and safety reasons. Just be sure to handle the jars carefully and allow for proper cooling before refrigeration.
👇 RECIPE BELOW
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The ingredient list for making pickled red cabbage:
Red cabbage: 1 medium-sized head
Vinegar: 1 cup (white or apple cider vinegar)
Water: 1 cup
Sugar: 1/4 cup (adjust to taste)
Salt: 1 tablespoon (adjust to taste)
Optional spices (any combination of the following):
Mustard seeds: 1 teaspoon
Peppercorns: 1 teaspoon
Garlic cloves: 2-3, peeled and slightly crushed
Bay leaves: 1-2
Remember, you can adjust the sugar, salt, and spices quantities according to your taste preferences. The above quantities are a good starting point for a standard batch of pickled red cabbage.
My recipe
2 ½ litres Vinegar
2 ½ liters Water
1 kilo sugar
220g salt
I make in bulk
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