Pickled purple cabbage is an amazing condiment. Its tangy crunch and purplish-red hue will take your dishes from ordinary to extraordinary. And guess what? Its so easy to make.
Check out the recipe page for quantities, substitution ideas and tips.
Put water + sugar + salt to a saucepan.
Also add the spice mix (details on recipe page). Bring to simmer on medium heat, then reduce to low and leave it heating for 10 minutes.
While the mixture is on gentle heat, pack purple cabbage into a large jar.
Once the initial 10 minutes of gentle heating are over, add both vinegars. Turn up heat to medium. Wait for one last simmer and then turn the heat off.
Carefully strain the hot pickling liquid into the jar that contains purple cabbage.
Press the cabbage down so its submerged and leave at room temp to cool a little. Then refrigerate for 2 hours before use. And its ready!
Customize sweetness by adjusting sugar, keep refrigerated for proper storage, and avoid iodized salt to prevent cloudiness in the brine.
See the link below to get the full recipe.