Pickled Red Cabbage
Brighten up your dishes with the tangy crunch of homemade Pickled Red Cabbage! This quick and easy recipe transforms a humble head of red cabbage into a vibrant, flavor-packed condiment that's as versatile as it is delicious. Infused with a zesty brine made from white vinegar, a touch of sugar, aromatic spices like mustard seeds and black peppercorns, and a hint of garlic, this pickled cabbage is perfect for jazzing up tacos, sandwiches, salads, or charcuterie boards. Ready in just 20 minutes of prep and cooking time, this refrigerator-friendly recipe develops its bold, tangy flavor after just 24 hours of rest and stays fresh for up to two weeks. Whether you're meal prepping or searching for a low-maintenance way to elevate your favorite dishes, this Pickled Red Cabbage recipe is a must-try!
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Ingredients
- 1 head (medium size, approximately 2 lbs) red cabbage
- 1 cup white vinegar
- 1 cup water
- 4 tablespoons granulated sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 whole bay leaf
- 1 clove (thinly sliced) garlic clove
- 0.5 teaspoon chili flakes (optional)
Directions
Step 1
Remove and discard any wilted or damaged outer leaves of the red cabbage. Slice the cabbage into thin strips, about 1/4-inch thick.
Step 2
Place the shredded cabbage in a large bowl and set aside.
Step 3
In a medium saucepan, combine white vinegar, water, granulated sugar, salt, mustard seeds, black peppercorns, bay leaf, garlic slices, and chili flakes (if using).
Step 4
Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar and salt dissolve completely (about 2-3 minutes).
Step 5
Remove the saucepan from heat and let the brine cool slightly for about 2-3 minutes.
Step 6
Pour the warm brine over the shredded cabbage, ensuring that the liquid fully covers the cabbage. Use a spoon to gently press the cabbage down if needed.
Step 7
Allow the mixture to cool to room temperature for about 1 hour.
Step 8
Once cooled, transfer the pickled cabbage along with the liquid into sterilized jars. Seal the jars tightly.
Step 9
Refrigerate the jars for at least 24 hours before serving to allow the flavors to fully develop. The pickled red cabbage can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (1225.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 510.3 |
| Total Fat 2.6g | 0% |
| Saturated Fat 0.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 7334.5mg | 0% |
| Total Carbohydrate 126.4g | 0% |
| Dietary Fiber 22.6g | 0% |
| Total Sugars 81.4g | |
| Protein 11.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 450.2mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 2306.9mg | 0% |
Source of Calories