Ingredients for Quick Purple Cabbage Pickle
- 1 medium purple cabbage
- 1/2 water glass grape vinegar (about 200 ml / 3/4 cup + 1 tbsp)
- 3 garlic cloves
- 2 dessert spoons salt
- 1 lemon
- 1 tea glass olive oil (about 100 ml / 1/3 cup + 1 tbsp)
How to Make Quick Purple Cabbage Pickle
Finely shred 1 medium purple cabbage (also sold as red cabbage) and place it in a large bowl.
Add 1/2 water glass grape vinegar (about 200 ml / 3/4 cup + 1 tbsp), 3 finely chopped garlic cloves, and 2 dessert spoons of salt. Squeeze in the juice of 1 lemon and toss everything together.
Work the cabbage with your hands for about 15 minutes, until the ingredients are fully combined and the cabbage has softened.
Pack the cabbage tightly into a jar. Drizzle 1 tea glass of olive oil (about 100 ml / 1/3 cup + 1 tbsp) over the top. (Vegetable oil works fine if you don't have olive oil on hand.)
Seal the jar and refrigerate for 1 day to let it rest.
After resting, use it in salads or serve on its own as a simple cabbage salad.
Tips
Rubbing the cabbage thoroughly with salt and vinegar does two things: it softens the leaves and draws out that deep purple color. That said, don't overdo it — stop before the cabbage loses its crunch entirely.
Always store your pickle in the refrigerator. The cold keeps the texture firm and the color bright.
