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–+ servings
Pickled Cabbage

Tangy Pickled Cabbage that Elevates Every Meal in Minutes

This pickled cabbage recipe transforms humble red cabbage into a tangy condiment that enhances any dish, adding vibrant color and flavor.
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Prep Time 15 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Salads
Cuisine: Gluten-Free
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brine Ingredients
  • 1 cup Apple Cider Vinegar Provides tangy acidity
  • 1 cup Water Filtered water is preferred
  • 1/4 cup Granulated Sugar Can substitute with honey or agave syrup
  • 1 tablespoon Salt Kosher or sea salt works best
  • 1 teaspoon Black Peppercorns Can experiment with mustard seeds
Cabbage Ingredients
  • 1/2 head Red Cabbage The star of the recipe

Equipment

  • small saucepan
  • Glass jar
  • Cutting board
  • Knife

Method
 

Preparation Steps
  1. Thinly slice half a head of red cabbage and place it into a clean glass jar, pressing down gently.
  2. In a small saucepan, combine apple cider vinegar, water, granulated sugar, salt, and black peppercorns. Heat over medium until simmering and sugar dissolves.
  3. Pour the hot brine over the cabbage in the jar, ensuring it is fully submerged.
  4. Let the jar sit at room temperature for 30 minutes, then cover and refrigerate for at least 2 hours, preferably overnight.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 15mgCalcium: 50mgIron: 0.5mg

Notes

For optimal flavor, let it pickle overnight. Store in an airtight container for up to 2 weeks in the fridge.

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