Pickled Red Cabbage
Brighten up your dishes with the tangy crunch of homemade Pickled Red Cabbage! This quick and easy recipe transforms a humble head of red cabbage into a vibrant, flavor-packed condiment that's as versatile as it is delicious. Infused with a zesty brine made from white vinegar, a touch of sugar, aromatic spices like mustard seeds and black peppercorns, and a hint of garlic, this pickled cabbage is perfect for jazzing up tacos, sandwiches, salads, or charcuterie boards. Ready in just 20 minutes of prep and cooking time, this refrigerator-friendly recipe develops its bold, tangy flavor after just 24 hours of rest and stays fresh for up to two weeks. Whether you're meal prepping or searching for a low-maintenance way to elevate your favorite dishes, this Pickled Red Cabbage recipe is a must-try!
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Recipe Information
Ingredients
- 1 head (medium size, approximately 2 lbs) red cabbage
- 1 cup white vinegar
- 1 cup water
- 4 tablespoons granulated sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 whole bay leaf
- 1 clove (thinly sliced) garlic clove
- 0.5 teaspoon chili flakes (optional)
Instructions
Remove and discard any wilted or damaged outer leaves of the red cabbage. Slice the cabbage into thin strips, about 1/4-inch thick.
Place the shredded cabbage in a large bowl and set aside.
In a medium saucepan, combine white vinegar, water, granulated sugar, salt, mustard seeds, black peppercorns, bay leaf, garlic slices, and chili flakes (if using).
Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar and salt dissolve completely (about 2-3 minutes).
Remove the saucepan from heat and let the brine cool slightly for about 2-3 minutes.
Pour the warm brine over the shredded cabbage, ensuring that the liquid fully covers the cabbage. Use a spoon to gently press the cabbage down if needed.
Allow the mixture to cool to room temperature for about 1 hour.
Once cooled, transfer the pickled cabbage along with the liquid into sterilized jars. Seal the jars tightly.
Refrigerate the jars for at least 24 hours before serving to allow the flavors to fully develop. The pickled red cabbage can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
54 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 8.9 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 232 mg | 5% | |
*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.
