Pickled Cabbage
This easy quick-pickled cabbage recipe makes a tangy treat that is perfect for topping your favorite sandwiches and tacos.
Servings: 24
Calories: 25kcal
Equipment
- 1 Saucepan
Ingredients
- 1 small cabbage (shredded or sliced)
- 2 carrots (shredded)
- 2 ¼ cups apple cider vinegar
- 2 ¼ cup water
- 4 tablespoons sugar
- 4 teaspoon salt
- 2 cloves garlic
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- ½ teaspoon crushed red pepper flakes
Instructions
- Set a large saucepan over medium-high heat and add vinegar, water, sugar, salt, garlic, bay leaves, black peppercorns, mustard seeds, coriander, and crushed red pepper flakes. Bring the pickling brine to a simmer and stir until all sugar and salt have dissolved, then shut off heat.
- Firmly pack shredded cabbage and carrots into large mason jars, then pour the hot brine over the top until filled, dividing the seasonings between the jars. Seal with lids and store in the refrigerator at least overnight for the best flavor, then enjoy.
- When kept refrigerated, you can expect your pickled cabbage to last for weeks.
Notes
Expect a small cabbage to yield 6-8 cups of shredded cabbage.
Nutrition
Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.05g | Sodium: 401mg | Potassium: 102mg | Fiber: 1g | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 14mg | Calcium: 21mg | Iron: 0.3mg