Sugar-Free Pickled Cabbage
Discover the perfect combination of tangy and crunchy flavors with this Sugar-Free Pickled Cabbage recipe—an irresistible, healthy twist on traditional pickling. Featuring fresh green cabbage, vibrant carrots, and aromatic garlic infused with apple cider vinegar, mustard seeds, black peppercorns, and a subtle kick of red chili flakes, this recipe delivers bold flavor without added sugar. The quick preparation and a simple homemade brine ensure a delightful balance of acidity and spice while keeping it naturally wholesome and keto-friendly. Ready in just 24 hours, these crisp, colorful pickles are a fantastic addition to salads, sandwiches, or charcuterie boards and can be enjoyed as a refreshing, guilt-free snack. Store in the refrigerator for up to three weeks and savor the bold burst of flavor in every bite!
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Recipe Information
Ingredients
- 1 medium head Green Cabbage
- 2 medium Carrot
- 3 Garlic Cloves
- 1 cup Water
- 1 cup Apple Cider Vinegar
- 2 tablespoons Salt
- 1 teaspoon Mustard Seeds
- 1 teaspoon Whole Black Peppercorns
- 0.5 teaspoon Red Chili Flakes
- 2 Bay Leaves
Instructions
Begin by removing any wilted outer leaves from the cabbage and cut it into quarters. Cut out the core and then thinly slice the cabbage into shreds about 1/4 inch thick.
Peel and grate the carrots using a coarse grater. Combine the sliced cabbage and grated carrots in a large mixing bowl.
Peel the garlic cloves and slice each clove into thin pieces.
In a medium saucepan, combine water and apple cider vinegar. Add salt, mustard seeds, black peppercorns, red chili flakes, garlic slices, and bay leaves. Bring the mixture to a boil over medium heat, stirring to dissolve the salt completely.
Once the brine has boiled and the salt is fully dissolved, remove the saucepan from the heat and allow to cool slightly for about 2 minutes.
Pack the cabbage and carrot mixture tightly into a clean and sterilized glass jar or multiple smaller jars, leaving about 1/2 inch of headspace.
Pour the warm brine over the cabbage mixture in the jars, ensuring all the vegetables are submerged. Use a spoon to press the vegetables down if needed.
Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate the jars for at least 24 hours before serving to allow the flavors to meld and develop.
The sugar-free pickled cabbage can be stored in the refrigerator for up to 3 weeks. Serve chilled as a tangy addition to dishes or enjoy as a healthy snack.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14314 mg | 622% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 16.4 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1149 mg | 24% | |
*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.
