Sort ingredients
ericalotta
QR Code
Listen
Pdf
Thinly slice the red onions and red cabbage (1–2mm thick is ideal; a mandolin makes this easier). Add to a large mixing bowl and toss to combine.
Pack the mixture firmly into two sterilized 28 oz (850ml) jars, leaving about ½ inch of space at the top.
In a saucepan, combine the vinegar, water, sugar, red pepper flakes (optional), and salt. Bring to a boil over medium-high heat, stirring until the sugar is fully dissolved.
Pour the hot brine over the cabbage and onion mixture, making sure it’s fully submerged. Use a clean utensil to press down the veggies if needed.
Seal the jars with lids and let them cool at room temperature. The pickles will be ready to eat in 30 minutes.
Unopened jars can be stored in the pantry for up to 2 months. Once opened, refrigerate and use within 2 weeks.