Pickled Cabbage
This Pickled Cabbage recipe makes the best pickled red cabbage in only about 10 minutes hands-on time! It completely transforms this veggie and adds an incredible pop of flavor. Use it in sandwiches, on avocado toast, in tacos, on burgers, with pulled pork and more!
Servings: 20 servings
Ingredients
- ½ of a small-medium red cabbage about 1 ½ pounds
- 1 ⅔ cup of apple cider vinegar*
- 3 cups of boiling water
- 3 tablespoons of sugar
- 2 ½ teaspoons of salt
- ½ teaspoon of freshly ground black pepper
- 2 cloves of garlic thinly sliced or minced
- See the notes for ways to change the recipe up a little with more veggies etc.
Instructions
- Using a sharp knife or a mandolin, thinly slice the cabbage and pack it into 2 32-oz (4 cup) mason jars. You might have to really pack it in there to get it all to fit but it shrinks up quite a bit as it pickles.
- In a large measuring cup, mix together the boiling water with apple cider vinegar, sugar, salt, pepper, and garlic. Mix to combine until all of the sugar and salt is dissolved.
- Divide the vinegar mixture evenly between the 2 mason jars. The jar should be filled up to the neck but if it’s not, you can add in a little extra water. Seal tightly and give it a little shake to make sure everything is combined.
- Let sit for at least 2 hours to pickle, but you get best results after 24 hours. This lasts great in the fridge for about 2 weeks! ENJOY!
Notes
- Cabbage weight: this weight fits nicely into 2 (4-cup) mason jars.
- You can also use red wine vinegar or rice wine vinegar as desired.
- Can add in ½ jalapeño sliced into rounds
- Can swap out some of the cabbage for thinly sliced red onion and/or sliced/julienned carrots
- Can add in a pinch of red pepper flakes or a few pieces of sliced ginger
- You could also swap out some or all of the purple cabbage for regular cabbage
