Quick Pickled Red Cabbage
Making quick pickled red cabbage has never been easier! This 15 minute recipe is foolproof and just what you need!
Ingredients
- 1 red cabbage
- 2-3 garlic
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 cup apple cider vinegar
- 1 teaspoon brown sugar
- ½ teaspoon carom seeds
- 1 teaspoon sea salt
Instructions
- In a saucepan over medium heat, add the vinegar, bay leaves, carom seeds, peppercorns and sugar.
- Bring this to a boil and then turn down the heat. Let it simmer for 5 minutes.
- Pack the shredded cabbage into a clean mason jar.
- Pour the hot brine over it and let it sit for 10-15 minutes. Use a clean spoon to pack the red cabbage in.
- Cover and refrigerate.
Notes
- Make sure you pat dry the cabbage and remove all moisture from its surface before you use it to make the quick pickle.
- Use a sharp knife or a mandolin slicer to shred the cabbage. The thinner the cabbage, the quicker it will pickle.
- Allow the cabbage to rest in the pickling liquid for at least a few hours, ideally overnight to soak up all the flavors and soften a bit. I did the same when I made my Persian Torshi and curry pickled cauliflower.
- Make sure there is enough pickling liquid to cover the red cabbage completely. This helps prevent spoilage.
Nutrition
Calories: 62kcalCarbohydrates: 13gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 428mgPotassium: 396mgFiber: 4gSugar: 6gVitamin A: 1572IUVitamin C: 80mgCalcium: 76mgIron: 1mg
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