Pickled Red Cabbage
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Pickling Time
1 d
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Total Time
1 d 10 mins
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Servings
10
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Calories
34 kcal
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Course
Condiments
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Cuisine
American
Pickled Red Cabbage
Description
The Pickled Red Cabbage recipe begins with thinly slicing a half head of red cabbage, then packing it tightly into a clean glass jar. The pickling liquid is made by boiling vinegar, water, sugar, salt, whole black peppercorns, garlic cloves, bay leaves, and optionally mustard seeds, which infuses a subtle spiced tang. Pouring this hot mixture over the cabbage ensures the flavors penetrate and the cabbage softens but remains crisp. The pickled cabbage will develop more depth if refrigerated for a while before eating.
The tangy and slightly sweet flavors marry with the natural crispness of the cabbage, making it suitable as an accompaniment for sandwiches, roasted meats, or as a vibrant salad topping. Its bright color also adds an appealing visual element to meals.
For storage, the cabbage can last up to two weeks in the refrigerator in clean jars. Sanitizing jars by washing with hot soapy water, drying in the oven, and boiling lids ensures longer shelf life. This makes it a practical condiment to prepare ahead and enjoy with various dishes during its refrigerated lifespan.
Ingredients
- ½ red cabbage about 400g/4 cups, whole head
- 1 cup apple cider vinegar or red wine or white vinegar (235ml)
- 1 cup water 235ml
- 3 tablespoons sugar granulated white
- 1 tablespoon salt
- 1 teaspoon black peppercorns whole
- 2 cloves garlic
- 2 bay leaf
- mustard seeds or whole coriander seeds, optional, 1 teaspoon
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
- Use thoroughly cleaned and sterilized jars to keep pickled cabbage fresh for up to two weeks in the refrigerator.
- To sterilize jars, wash with hot soapy water, rinse well, dry in a 275°F (135°C) oven for 15-20 minutes; boil metal lids and rubber seals for 10 minutes before air drying.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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