Spiced Pickled Red Cabbage
Tangy, vibrant, and bursting with bold flavors, this Spiced Pickled Red Cabbage recipe is a must-try for pickling enthusiasts and flavor adventurers alike. Tender shreds of crisp red cabbage are infused with a warm, aromatic brine made from apple cider vinegar, cloves, cinnamon, peppercorns, and mustard seeds, creating the perfect balance of tangy and spiced notes. Ready in just a few simple steps, this refrigerator pickle recipe is ideal for adding a zesty crunch to sandwiches, tacos, salads, or charcuterie boards. With its stunning jewel-toned hue and irresistible flavor, this pickled red cabbage is as visually appealing as it is delicious. Best of all, it keeps beautifully in the fridge for up to three weeks, making it a versatile and convenient condiment to have on hand.
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Recipe Information
Ingredients
- 1 medium head (approximately 1.5 pounds) Red cabbage
- 1 tablespoon Coarse salt
- 1 cup White vinegar
- 1 cup Apple cider vinegar
- 1 cup Water
- 3 tablespoons Granulated sugar
- 4 pieces Whole cloves
- 1 piece Cinnamon stick
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 2 pieces Bay leaves
Instructions
Remove the outer leaves of the red cabbage, then slice it in half and cut out the core. Thinly slice the cabbage with a sharp knife or mandoline to achieve even, delicate shreds.
Place the shredded cabbage into a large bowl. Sprinkle the coarse salt evenly over the cabbage and toss to coat. Allow the cabbage to sit for 30 minutes to draw out excess moisture.
After 30 minutes, rinse the cabbage thoroughly under cold water to remove the salt. Drain well and pat dry with a kitchen towel.
In a medium saucepan, combine the white vinegar, apple cider vinegar, water, and granulated sugar. Stir over medium heat until the sugar dissolves and the mixture comes to a gentle simmer.
Add the whole cloves, cinnamon stick, black peppercorns, mustard seeds, and bay leaves to the saucepan. Simmer for an additional 5 minutes to infuse the brine with the spices.
Pack the prepared cabbage into sterilized glass jars, leaving about 1/2 inch of headspace at the top of each jar.
Carefully pour the warm spiced brine over the cabbage, ensuring the cabbage is fully submerged. Use a spoon to tamp down the cabbage if necessary. Discard the cinnamon stick and bay leaves from the brine, or place them in the jar for additional flavor.
Seal the jars tightly with airtight lids. Allow the jars to cool to room temperature before transferring them to the refrigerator.
Let the cabbage pickle in the refrigerator for at least 24 hours before serving. For best flavor, allow it to marinate for 2-3 days.
Store in the refrigerator and consume within 2-3 weeks.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6833 mg | 297% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 61.7 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2081 mg | 44% | |
*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.
