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!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 20 Servings

Calories: 22 kcal per serving

Ingredients

½ - red cabbage
1 ⅔ cups - apple cider vinegar
3 cups - boiling water
3 tablespoons - sugar
2 ½ teaspoons - salt
½ tsp - black pepper
2 cloves - garlic

Instructions

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.
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.
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.
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!
Cabbage weight: this weight fits nicely into 2 (4-cup) mason jars.
Can add in ½ jalapeño sliced into rounds
Can swap out some of the cabbage for thinly sliced red onion and/or sliced/julienned carrots
Can add in a pinch of red pepper flakes or a few pieces of sliced ginger
You could also swap out some or all of the purple cabbage for regular cabbage

Nutrition