We would make a big batch of this every week to use in our salads & nourish bowls. Making quick pickles are my favourite because I am always busy and leave things to the last minute, so being able to whip these up and use them the next day is ideal for me. Let them pickle overnight before using and the flavour gets better as they age. Use in our nourish bowl recipes, salads, tacos or burgers and the brine can be used for salad dressings.
Makes 1 large batch. Halve recipe for smaller batch:
1/4 red cabbage
2 + 1/2 cup water
2 + 1/2 cup apple cider vinegar or white wine vinegar
8 tbsp raw sugar
1 tbsp caraway seeds
1 tsp pepper
1 thin slice of orange
1 garlic clove sliced (optional)
1. Prep the cabbage: Peel any dirty/bad leaves from the outer layers, Cut in half and thinly slice with a knife or a mandolin, then place in a clean, sterilised jar or container and sprinkle with caraway seeds, pepper and add the slice of orange and garlic.
2. Make the brine: Combine the vinegar, water, sugar and salt in a small saucepan over medium heat and simmer, stirring until the sugar is dissolved.
3. Carefully pour the hot brine over the cabbage and leave to cool with the lid off. Once cooled, cover and store in the fridge for up to 2 weeks. Make these the day before using but ideal to make them 3 days prior.
Comments