Pickled Red Cabbage
A tangy and crunchy condiment that enhances any dish, perfect for tacos and as a side to roast meats.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 1440 minutes
- Yield: 4 to 6 servings 1x
- Category: Side Dish
- Method: Pickling
- Cuisine: Various
- Diet: Vegan
Ingredients
Scale
- 1 small head red cabbage
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds (optional)
- 1 teaspoon peppercorns (optional)
- 1 bay leaf (optional)
Instructions
- Slice the red cabbage thinly and place it in a large glass jar or bowl.
- Combine the vinegar, water, sugar, salt, and optional spices in a saucepan. Heat until dissolved.
- Pour the brine over the cabbage, ensuring it’s fully submerged.
- Cool to room temperature.
- Refrigerate for at least 24 hours to develop flavor.
Notes
For best flavor, let the cabbage pickle for at least 24 hours. Can be stored in the fridge for up to two weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 30
- Sugar: 3g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: <1g
- Cholesterol: 0mg
Find it online: https://cookingwithmayaa.com/pickled-red-cabbage/