homemade red cabbage pickle recipe to improve healthy eating habits

Scroll down for the Homemade Red Cabbage Pickle Recipe if you wish to skip the intro.

Hello,

Ezgi here! I’m excited to kick off a new blog series called Healthy-ish Bites.

Now, I can’t promise that every recipe will be the healthiest option out there, but I will do my best to keep the ingredients wholesome and the steps as straightforward as possible. I’m no professional chef, but I absolutely love cooking and spending time in the kitchen. I’ve always enjoyed feeding people and hosting dinner for friends and family, so the recipes I share are ones I genuinely use myself.

Feel free to tweak any recipe to suit your own tastes and preferences!

P.S.: If you have any health concerns, please do consult your doctor before trying out these recipes.

HOMEMADE RED CABBAGE PICKLE

I don’t know about you, but I absolutely love pickles! They’re crunchy, tangy, salty, and refreshing—a perfect way to add an extra layer of flavour to your salads, bowls, and more.

One thing that really surprised me when I first moved to England years ago was that the pickles I bought from the store were sweet! Can you imagine my shock with that first bite? It was quite a different taste from what I was used to, and it took me a bit of time to adjust. Even so, I still prefer the “not-sweet” pickles, and I stick to my mum’s recipe (though I might tweak it a little here and there!).

Before we dive into this NO-SUGAR recipe, I’d love to share a few benefits of pickles that you might not know about.

Some benefits of pickles:

Promote gut health
Contain important nutrients such as vitamin K, vitamin A, fibre, and disease-fighting antioxidants
May help with healthy weight control

Reminder! If you have any heart, blood pressure, or digestive issues, please consult your doctor.

What You’ll Need For This Recipe?

- 1 medium-sized red cabbage (800-950g)
- 200 ml white vinegar ( I use distilled malt vinegar)
- 4 tablespoons coarse rock salt (It’s important to use rock salt, as other types of salt might cause the brine to become cloudy)
- 3 garlic cloves (optional)
- 4-6 cups water
- A glass jar (I used a 2-litre one for this recipe)

Steps

Step 1: Boil 4-6 cups of water in the kettle and let it cool.

Step 2: Chop the red cabbage to your preferred size, then rinse it under running water. Let it drain for a few minutes.

Step 3: Place the chopped red cabbage into the glass jar, filling it right to the top.

Step 4: Add the rock salt, white vinegar, and garlic cloves to the jar.

Step 5: Fill the rest of the jar with cooled boiled water. (check out Step 1)

Note: You might have some leftover red cabbage or boiled water. You can either use them to make another jar or enjoy them in another way.

Step 6: Seal the jar tightly and store it in a cool, dark place for about 10 days.

10 days later….

Step 7: Exciting times! Open the jar and enjoy your pickles however you like! They’re fantastic in salads or bowls, with humus and they’re even great for snacking on their own!

There are so many ways to enjoy these pickles! They’re delicious with hummus, too.

I hope you enjoy making and tasting these homemade pickles as much as I do! They’re a tasty addition to so many dishes feel free to share your thoughts or any tweaks you made to the recipe.

If you enjoyed this recipe, don’t forget to check back for more Healthy-ish Bites soon!

Enjoy! – Bon appetit! – Afiyet Olsun! (in Turkish 😉)

Ezgi

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