- VE
- VN
- GF
- LC
- LF
Pickled Cabbage
This Pickled Cabbage recipe makes the best pickled red cabbage in only about 10 minutes hands-on time! It completely transforms this veggie and adds an incredible pop of flavor. Use it in sandwiches, on avocado toast, in tacos, on burgers, with pulled pork and more!
Ingredients
Instructions
- Step 1
Using a sharp knife or a mandolin, thinly slice the cabbage and pack it into 2 32-oz (4 cup) mason jars. You might have to really pack it in there to get it all to fit but it shrinks up quite a bit as it pickles.
- Step 2
In a large measuring cup, mix together the boiling water with apple cider vinegar, sugar, salt, pepper, and garlic. Mix to combine until all of the sugar and salt is dissolved.
- Step 3
Divide the vinegar mixture evenly between the 2 mason jars. The jar should be filled up to the neck but if it’s not, you can add in a little extra water. Seal tightly and give it a little shake to make sure everything is combined.
- Step 4
Let sit for at least 2 hours to pickle, but you get best results after 24 hours. This lasts great in the fridge for about 2 weeks! ENJOY!
Notes
- Step 5
Cabbage weight: this weight fits nicely into 2 (4-cup) mason jars.
Recipe variations
- Step 6
Can add in ½ jalapeño sliced into rounds
- Step 7
Can swap out some of the cabbage for thinly sliced red onion and/or sliced/julienned carrots
- Step 8
Can add in a pinch of red pepper flakes or a few pieces of sliced ginger
- Step 9
You could also swap out some or all of the purple cabbage for regular cabbage
Tips & Tricks
@food-with-feeling
I’m Brita! I’m the writer, photographer, videography, cookbook author, and chef around these parts. I’ve enjoyed testing and creating new recipes and sharing them with you! I have one simple goal: to help you cook more wholesome, simple and DELICIOUS meat free recipes whether you’re vegetarian, vegan, or a carnivore looking to incorporate more veggie forward recipes into your life!
Per serving
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