Pickled Red Cabbage
Quick and easy pickled cabbage that is crunchy, sweet, and tangy! It makes the perfect topping for many dishes such as tacos, burgers, salads, and sandwiches.
Equipment
- Glass jar
Ingredients
- 2 cups shredded red cabbage
- ½ cup (120ml) distilled vinegar or apple cider vinegar or red wine vinegar
- ½ cup (120ml) water
- 1 tablespoon granulated sugar
- 2 teaspoon salt
Optional Seasonings:
- 1 teaspoon black peppercorns
- 2 cloves garlic sliced
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
Instructions
- Remove the core of the cabbage then thinly shred it using a sharp chef's knife, or a mandoline slicer.
- Make the pickling solution, in a small saucepan, combine ¼ cup of water with the salt and sugar. Stir and heat until the sugar and salt are dissolved in the water. Remove from heat, and allow to cool.
- Add vinegar and the remaining water. Add the shredded cabbage to a mason jar, then top with the pickling solution leaving half an inch of space in the jar. Seal and store in the fridge for at least 1 hour.
Notes
- Allow to Cool. It's important that you allow the brine to cool completely before you store the glass jar in the fridge.
- Use Different Type of Cabbage. This recipe works for all types of cabbage, substitute red cabbage with green, white, or napa cabbage.
- Add Heat. To add some heat, I suggest that you slice a jalapeño (keep or remove the seeds) and add it to the jar. Or use red pepper flakes instead.
- Storing. Store the pickled red cabbage in the fridge in a sealed jar for up to 2-3 weeks.
Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 398mg | Potassium: 49mg | Fiber: 1g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/pickled-red-cabbage/