Spicy Pickled Savoy Cabbage
Spicy pickled Savoy cabbage is a classic condiment with a rich flavor profile, making it a perfect complement to salads, meat dishes, or sandwiches. The addition of chili and various spices intensifies this dish, which is popular in many cuisines around the world. The natural sweetness of Savoy cabbage and the tangy, spicy brine create a perfect balance. If you love unique pickles, be sure to try this recipe!
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Ingredients for this recipe
Servings: 4
500
g
Savoy Cabbage
500
ml
Water
250
ml
White Vinegar
20
g
Salt
30
g
Brown Sugar
3
cloves
Garlic
2
Bay Leaves
1
tsp
Black Peppercorns
1
tsp
Mustard Seeds
1
tbsp
Fresh Dill
2
Dried Chili Peppers
1
tsp
Caraway Seeds
1
tsp
Coriander Seeds
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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, bay leaves, and finely chopped dried chili peppers into a sterilized jar.
3
In a saucepan, bring the vinegar, water, brown sugar, salt, black peppercorns, mustard seeds, caraway seeds, coriander 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 spicy pickling liquid over the cabbage, ensuring it is completely submerged.
5
Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld.
6
For optimal flavor, let it rest in the refrigerator for at least 48 hours before consuming.
