Quick Pickled Red Cabbage
This quick pickled red cabbage is my favorite crunchy condiment to make when I'm looking to use up some leftover cabbage. It's tangy flavor and bright pink color makes it the perfect topping for burgers, BBQ sandwiches, tacos, etc. the list is truly endless! It also only takes a few minutes to throw together and can sit in your fridge for 4-6 weeks! In fact, the longer it sits, the more zingy, fermented, and delicious its flavor profiles become!
Servings: 8 people
Calories: 21kcal
Equipment
- 1 small pot
- 1 mason jar (32 ounces or larger)
Ingredients
- 1 small head red cabbage (2-3 cups sliced)
- 1 cup water
- 1/2 cup white vinegar
- 1/2 cup rice wine vinegar
- 1 tsp salt
- 2 garlic cloves (sliced)
- 1 tbsp black peppercorns
Instructions
- Slice your red cabbage in half, remove a few of the outer leaves, then remove the core of the cabbage by cutting a 'v' shape and pulling it out.
- Take each half of the cabbage and slice it very thinly. Then set it aside for later.
- In a small to medium sized pot, add in the water, both vinegars, sugar and salt. Allow that to come to a simmer.
- Grab your large glass jar and pack in the cabbage.
- Carefully pour the hot pickling liquid over the cabbage, making sure it is completely covered.
- Add in the sliced garlic cloves and peppercorns then screw on the lid and shake it up.
- Allow this to macerate in the fridge for at least 30 minutes and it's ready to eat.
- You can keep this in the fridge for as long as 4-6 weeks.
Nutrition
Calories: 21kcal