Pickled Cabbage
Brighten up your dishes with this tangy, crunchy, and flavorful Pickled Cabbage recipe! Made with vibrant green cabbage, crunchy carrots, and zesty red onion, this quick and easy recipe is infused with the bold flavors of garlic, mustard seeds, black peppercorns, and a hint of chili flakes for a subtle kick. The aromatic brine, crafted with white vinegar and a touch of sweetness, brings everything together for a perfectly balanced taste. Ready in just 30 minutes of prep and cooking time, this refrigerator-friendly pickled cabbage is a versatile addition to sandwiches, salads, tacos, or as a vibrant side dish. Plus, it's ready to enjoy after just 24 hours of marinating in the fridge. Boost your meals with this irresistibly tangy condiment that lasts up to 3 weeks! Perfect for healthy meal prep or adding a gourmet touch to everyday meals.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 1 large Carrot
- 0.5 medium Red onion
- 2 cloves Garlic
- 1.5 cups White vinegar
- 1.5 cups Water
- 0.5 cup Sugar
- 2 tablespoons Salt
- 1 tablespoon Black peppercorns
- 1 tablespoon Mustard seeds
- 1 leaf Bay leaf
- 0.5 teaspoon Chili flakes
Instructions
Core and thinly slice the cabbage, using a sharp knife or a mandoline slicer. Peel and grate the carrot. Thinly slice the red onion. Peel and crush the garlic cloves.
In a large bowl, combine the sliced cabbage, grated carrot, and sliced onion. Toss them together to mix evenly.
In a medium saucepan, combine white vinegar, water, sugar, and salt. Stir well and place over medium heat, bringing the mixture to a simmer. Stir occasionally until the sugar and salt are fully dissolved.
Add the crushed garlic cloves, black peppercorns, mustard seeds, bay leaf, and chili flakes to the vinegar solution. Simmer for 3-5 minutes to allow the spices to infuse their flavors into the brine.
Remove the saucepan from heat and let the brine cool for a few minutes.
Place the mixed vegetables into a large, clean glass jar or several small jars, packing them tightly.
Pour the warm brine over the vegetables in the jar, ensuring that all vegetables are submerged by pressing them down gently with a spoon or spatula.
Allow the jar to cool to room temperature before sealing it with a lid.
Refrigerate the pickled cabbage for at least 24 hours before serving, allowing the flavors to develop fully.
Store the pickled cabbage in the refrigerator and enjoy it over the next 2-3 weeks.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14288 mg | 621% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 116.9 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1317 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
