Easy Pickled Cabbage Recipe
Learn how to make quick and easy pickled cabbage recipe in this informative post! Pickled cabbage can add a dash of crunch and tang to a variety of dishes, making it a wonderful condiment to have on hand in the refrigerator.
Servings: 8 servings
Apple Cider Vinegar
- 1 medium head cabbage, green or red finely sliced or shredded
- 1 medium carrot grated
- 2 garlic cloves minced or shredded
- 2 cups water
- 1½ cups vinegar of choice I like to use apple cider vinegar
- 2 teaspoons granulated sugar of choice I like coconut sugar
- 1 teaspoon salt I like to use pink Himalayan salt
Add the shredded cabbage, carrot and garlic to a large jar (quart mason works great!). Pack it down a little with a spoon, a tamper, or your hands. Set aside.
In a saucepan over high heat, add the water, vinegar, sugar and salt. Bring to a boil (about 5 minutes).
Turn off the heat and immediately pour the brine over the vegetables in the jar until covered, but while reserving at least 1-inch of headspace.
Let the jar cool to room temperature before placing the lid on and storing in the fridge.
Keep stored in the fridge for up to 4-6 weeks. Enjoy!
Serving: 1serving | Calories: 45kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 320mg | Potassium: 221mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1385IU | Vitamin C: 42mg | Calcium: 54mg | Iron: 1mg