Low Sodium Pickled Cabbage

Transform your meals with the vibrant tang of homemade Low Sodium Pickled Cabbage—a healthier, heart-friendly twist on traditional pickling. This quick and easy refrigerator pickle combines crisp green cabbage and sweet julienned carrots with a perfectly balanced brine of white and apple cider vinegar, subtly sweetened with honey. Infused with aromatic garlic, black peppercorns, mustard seeds, dill seeds, and just a hint of red pepper flakes for gentle heat, this recipe offers a bold, flavorful crunch without the heavy dose of sodium. Ready in as little as 24 hours, these pickles make the perfect side dish, sandwich topper, or salad enhancer. Enjoy all the bold flavors of pickled vegetables while staying mindful of your sodium intake!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 10

Ingredients

• 1 medium head Green cabbage
• 1 large Carrot
• 1 cup White vinegar
• 1 cup Apple cider vinegar
• 1 cup Water
• 2 tablespoons Honey
• 2 Garlic cloves
• 1 teaspoon Black peppercorns
• 1 teaspoon Mustard seeds
• 1 teaspoon Dill seeds
• 0.5 teaspoon Red pepper flakes

Directions

Step 1

Start by shredding the cabbage. Remove the outer leaves and core, then cut the cabbage into thin strips. Place the cabbage into a large bowl.

Step 2

Peel and julienne the carrot, mixing it with the shredded cabbage.

Step 3

In a medium saucepan, combine white vinegar, apple cider vinegar, water, and honey. Heat the mixture over medium heat until it just starts to boil.

Step 4

Peel and gently crush the garlic cloves to release flavor without fully breaking them apart. Add the garlic, black peppercorns, mustard seeds, dill seeds, and red pepper flakes to the hot vinegar mixture.

Step 5

Remove the saucepan from heat and let the mixture cool for about 5 minutes.

Step 6

Pour the warm pickling liquid over the cabbage and carrot mix, ensuring all the vegetables are submerged. You can use a weight or plate to press them down if necessary.

Step 7

Let the mixture sit at room temperature for about an hour. This allows the vegetables to absorb the flavors.

Step 8

Transfer the pickled cabbage to clean jars with lids, making sure the liquid completely covers the vegetables.

Step 9

Close the jars tightly and refrigerate for at least 24 hours before serving to let the flavors develop.

Step 10

Store in the refrigerator and consume within 2 weeks for the best quality.

Nutrition Facts

Serving size	(1187.5g)

Amount per serving	% Daily Value*
Calories	375.0

Total Fat 2.2g	0%
Saturated Fat 0.2g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 131.6mg	0%
Total Carbohydrate 69.0g	0%
Dietary Fiber 12.7g	0%
Total Sugars 49.2g
Protein 7.2g	0%

Vitamin D 0IU	0%
Calcium 273.3mg	0%
Iron 3.7mg	0%
Potassium 1248.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 6.1%

Protein: 8.9%

Carbs: 85.0%