Quick Pickled Red Cabbage Atchara Recipes

QUICK-PICKLED RED CABBAGE (ATCHARA)

Steps:

• Toss cabbage with vinegar, sugar, coriander, pepper, and salt in a large bowl. Massage spices into cabbage using your hands. Adjust seasoning as desired with additional sugar or salt. Stir in Thai chile. Cover and chill until sugar and salt dissolve, at least 30 minutes.

QUICK PICKLED CABBAGE

Steps:

• Put the cabbage in a large heatproof bowl. Put the onion in a saucepan with the vinegar, sugar and juniper berries. Heat until the mixture is boiling and the onion is starting to soften, around 10 mins. Add the mixture to the cabbage, stir well and leave to cool completely. Chill until needed.

PICKLED RED CABBAGE

Steps:

• Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
• Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
• Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

QUICK-PICKLED RED CABBAGE (ATCHARA)

Steps:

• Toss cabbage with vinegar, sugar, coriander, pepper, and salt in a large bowl. Massage spices into cabbage using your hands. Adjust seasoning as desired with additional sugar or salt. Stir in Thai chile. Cover and chill until sugar and salt dissolve, at least 30 minutes.

PICKLED RED CABBAGE

Steps:

• Slice the cabbage in half. Remove the triangular core by cutting two slits on either side. Discard the core.
• Slice the halves lengthwise to create long shreds of the cabbage. Slice as thinly as possible - you don't want any huge pieces of cabbage. (For best results, try using a mandoline instead of a knife.)
• Combine vinegar, salt, sugar, and water in a small saucepan over medium heat and bring to a simmer, stirring until salt and sugar are dissolved.
• Place sliced cabbage into a jar, packing it tightly with your hands or a spoon. Pour the brine over the cabbage, adding enough so that the cabbage is completely submerged.
• Let cabbage and brine cool completely at room temperature without adding a lid. You can seal in a jar and refrigerate for a few weeks or you can follow the traditional water bath canning process for long term storage.