Conserved Cabbage Cores

This is my favorite ratio for a quick refrigerator-style pickle…just kick the sugar up to ¼ cup for a sweeter pickle.
By | December 28, 2015

Ingredients

  • 1 cabbage core
  • ½ red onion, sliced
  • ¼ teaspoon dill seed
  • ¼ teaspoon caraway seed, or up to 1 teaspoon of pickling spices of your choice, such as turmeric, mustard seed, coriander
  • 2 tablespoons water
  • ¼ cup vinegar
  • 2 tablespoons sugar
  • 2 tablespoons neutral oil, such as safflower or corn
  • Kosher salt, to taste

Preparation

Paper thin slice, dice or shred your cabbage core.

Heat the spices in a dry pan to toast them. Add the water, vinegar, sugar, spice and salt. Bring to a boil and then add the red onion and cabbage. (Warning: you just did some food science there.Acid helps preserve the color of red vegetables!) Return to a boil and then remove from heat.

Adjust the seasoning, and store in the refrigerator for up to 1 month. Use as a condiment…cabbage rolls with sour cream and pickled cabbage core sound delicious.

Ingredients

  • 1 cabbage core
  • ½ red onion, sliced
  • ¼ teaspoon dill seed
  • ¼ teaspoon caraway seed, or up to 1 teaspoon of pickling spices of your choice, such as turmeric, mustard seed, coriander
  • 2 tablespoons water
  • ¼ cup vinegar
  • 2 tablespoons sugar
  • 2 tablespoons neutral oil, such as safflower or corn
  • Kosher salt, to taste
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60