Pickled Savoy Cabbage
Pickled Savoy cabbage is a classic pickle enjoyed in many cuisines worldwide. The cabbage's natural sweetness combined with the tangy, spiced vinegar brine creates a refreshing side dish. Home pickling is a great way to preserve vegetables while retaining their nutritional value and creating unique flavor profiles. This recipe is a perfect complement to grilled meats, salads, or enjoyed as a standalone pickle. If you love crunchy and fresh pickles, you should definitely try this recipe!
Facebook
Twitter
LinkedIn
Ingredients for this recipe
Servings: 4
500
g
Savoy Cabbage
500
ml
Water
250
ml
White Vinegar
20
g
Salt
30
g
Sugar
3
cloves
Garlic
2
Bay Leaves
1
tsp
Black Peppercorns
1
tsp
Mustard Seeds
1
tbsp
Fresh Dill
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Thoroughly wash the Savoy cabbage, halve it, and slice it into thin strips or larger pieces.
2
Place the cabbage pieces, thinly sliced garlic cloves, and bay leaves into a sterilized jar.
3
In a saucepan, bring the vinegar, water, sugar, salt, black peppercorns, mustard seeds, and dill to a boil. Let it simmer for a few minutes, then remove from the heat and allow to cool to room temperature.
4
Pour the cooled brine over the cabbage, ensuring it's completely submerged.
5
Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld.
6
For the best flavor, let it sit in the refrigerator for at least 48 hours before consuming.
