Pickled Red Cabbage
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Pickling Time
1 d
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Total Time
1 d 10 mins
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Servings
10
-
Calories
34 kcal
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Course
Condiments
-
Cuisine
American
Pickled Red Cabbage
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Make tangy, crunchy Pickled Red Cabbage with this easy recipe. Perfect as a side dish, taco topping, in sandwiches, or on salads!
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Ingredients
- ½ a head of red cabbage about 400g/4 cups
- 1 cup apple cider vinegar or red wine or white vinegar (235ml)
- 1 cup water 235ml
- 3 tablespoons granulated white sugar
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
- 2 cloves garlic
- 2 bay leaves
- Optional: 1 teaspoon mustard seeds or whole coriander seeds
Instructions
- In a saucepan, stir the vinegar, water, sugar, salt, peppercorns, garlic, bay leaves and mustard seeds (if using) together. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are fully dissolved. Once boiling, reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld together. Set aside to cool for a few minutes.
- Meanwhile, prepare the red cabbage. Remove any outer leaves and rinse the cabbage under cold water.
- Cut the cabbage in half and remove the white core. Slice the cabbage thinly using a sharp knife or a mandoline slicer.
- Pack the cabbage tightly into a clean glass jar(s), using the end of a wooden spoon to pack it down. You can use one large jar or two smaller ones depending on your preference.
- Using a jug or ladle, pour the pickling liquid over the cabbage in the jar. Ensure that the cabbage is completely submerged and use a spoon or chopstick to remove any air bubbles trapped in the jar.
- Once the jar is filled, seal tightly with the lid.
- Allow the jar to cool to room temperature before transferring to the refrigerator.
- Let the pickled red cabbage marinate in the refrigerator for at least 24 hours before serving to allow the flavors to develop. It will keep well in the refrigerator for up to two weeks.
- Serve the pickled red cabbage as a tasty side dish, condiment, or topping for sandwiches, salads, tacos, burgers, or any dish that could benefit from its tangy flavor and crunchy texture.
Notes
- Tip: Pickled red cabbage in clean jars will last in the refrigerator for up to 2 weeks. To store longer, sanitize the jars.
- To sterilize glass jars, wash them in hot, soapy water, rinse well, and dry in an oven at 275°F (135°C) for 15-20 minutes. Boil metal lids and rubber seals for 10 minutes, then let them air dry.
Nutrition Information
Show Details
Calories
34kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
0.1g
(0%)
Saturated Fat
0.02g
(0%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.01g
Sodium
712mg
(30%)
Potassium
128mg
(4%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
472IU
(9%)
Vitamin C
24mg
(27%)
Calcium
25mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Calories | 34kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 712mg | 30% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 472IU | 9% |
| Vitamin C | 24mg | 27% |
| Calcium | 25mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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