Pickled Cabbage and Peppers
Elevate your meals with the vibrant and tangy flavors of Pickled Cabbage and Peppers! This quick and easy recipe combines crisp green cabbage, sweet red bell peppers, and crunchy carrots, all infused with a zesty brine of white vinegar, garlic, mustard seeds, and a hint of chili for a subtle kick. Perfectly balanced with a touch of sugar, these pickled vegetables are a colorful and versatile addition to your kitchen. Whether you’re looking to top tacos, enhance sandwiches, or serve a refreshing side dish, this homemade pickled mix is packed with bold flavors and ready in just 24 hours. Plus, it stores beautifully in the refrigerator for up to three weeks, making it a convenient make-ahead option for meal prep. Discover the perfect harmony of tangy, sweet, and spicy with this must-try recipe!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 medium Red bell pepper
- 1 large Carrot
- 2 cups White vinegar
- 2 cups Water
- 1 cup Granulated sugar
- 2 tablespoons Kosher salt
- 3 whole Garlic cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Dried red chili flakes
Instructions
Core the cabbage and thinly slice it into shreds approximately 1/4 inch thick. Place the shredded cabbage in a large mixing bowl.
Wash the red bell peppers, remove the stems and seeds, and slice them into thin strips. Peel and julienne the carrot into matchstick-size pieces.
Add the sliced bell peppers and julienned carrots to the mixing bowl with the cabbage. Toss to combine.
In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, garlic cloves, black peppercorns, mustard seeds, and dried red chili flakes. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the sugar and salt dissolve completely.
Remove the saucepan from the heat and carefully pour the hot pickling liquid over the cabbage, peppers, and carrots in the mixing bowl. Use a large spoon to mix and ensure all vegetables are submerged in the liquid.
Allow the mixture to cool to room temperature for about 30 minutes, stirring occasionally.
Transfer the cooled vegetables and pickling liquid into clean, airtight glass jars or containers. Remove the garlic cloves if desired.
Seal the jars tightly and refrigerate for at least 24 hours to let the flavors develop. The pickled cabbage and peppers will intensify in flavor over time and can be stored in the refrigerator for up to 3 weeks.
Serve the pickled cabbage and peppers as a topping for tacos, on sandwiches, or as a tangy side dish alongside grilled meats or roasted vegetables.
Nutrition Facts
Calories |
142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 470 mg | 20% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 29.9 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 305 mg | 6% | |
*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.
