Description
This quick and easy pickled red cabbage recipe transforms humble cabbage into a vibrant, crunchy, and tangy condiment perfect for tacos, burgers, and salads.
Ingredients
1/2 head red cabbage, thinly sliced (approx. 350-400g)
1 cup (240ml) apple cider vinegar
1/2 cup (120ml) water
2 tablespoons (25g) granulated sugar
1 tablespoon (15g) salt
1/2 teaspoon black peppercorns
Instructions
Place the thinly sliced cabbage in a large, clean glass jar.
In a small saucepan, combine the apple cider vinegar, water, sugar, salt, and black peppercorns.
Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt are completely dissolved.
Carefully pour the hot liquid over the cabbage in the jar, ensuring all cabbage is submerged.
Let the jar cool to room temperature, then cover tightly and refrigerate for at least 2 hours before serving.
Notes
The pickled cabbage will stay fresh and crunchy in the fridge for up to 2 weeks.
For extra heat, add a sliced jalapeño to the cabbage before pouring the brine.
For best flavor, let the cabbage pickle overnight in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Cuisine: American
Nutrition
- Calories: 30 kcal
- Sodium: 580mg
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled cabbage, red cabbage, quick pickle, apple cider vinegar, healthy side, condiment
