Dish of Pickled Red Cabbage
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Red Cabbage Pickle with Citrus
Vietnam
   
Makes
Effort:
Sched:
DoAhead:  
3 cups  
*
2-1/4 hr  
Best
This quick pickle was developed by Andrea Nguyen as an improvement over the coleslaw some modern Banh Mi Sandwich makers include in their sandwiches. This is perhaps my favorite Banh Mi pickle.



12
1/2
-------
1-1/4
1/4
2/3
3/4
-------
oz

---
t
c
c
c
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Red Cabbage
Lime Peel (1)
-- Pickle
Salt
Sugar, brown (2)
Water
Vinegar, Distilled
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Make   -   (2-1/4 hrs - 15 min work)
  1. Shred CABBAGE about 1/4 inch wide.
  2. Use a vegetable peeler to obtain the peel of 1/2 LIME with a minimum of white under the green.
  3. Stuff the Cabbage into a 4 cup jar, spacing the Lime Peels through the Cabbage.
  4. In a sauce pan, mix all Pickle items. Bring to a boil and stir until all solids have dissolved.
  5. Let Pickle mix cool for 1 minute, then pour over the Cabbage in the jar. As the Cabbage wilts, push it down so it's completely covered by brine.
  6. Let cool at room temperature, uncovered. When it is cool, cover tightly and refrigerate. The Cabbage can be used as soon as it is cool, but will gain more citrus flavor from the lime peel overnight. This pickle will keep up to 2 months in the fridge.
  7. Drain thoroughly before using in a sandwich.
NOTES:
  1. Lime Peel: That's 1/2 the peel from a full size Persian / Tahitian lime as is common in North America. Peel of Lemon, Orange or Tangerine can substituted for different flavor.
  2. Sugar:   Measure is tightly packed. This can be light brown or dark brown as you prefer.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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