Description
Tangy and crunchy, this pickled cabbage is ready in hours.
Perfect as a side or a vibrant addition to sandwiches.
Ingredients
Units
Scale
- 0.5 medium head red cabbage
- 1 cups (237 ml) apple cider vinegar
- 0.5 cups (118 ml) champagne vinegar
- 1 cups (237 ml) fresh (filtered water)
- 1 teaspoon sweetener of your choice
- 4 cloves garlic
- 1 jalapeno
- 3 bay leaves
- 2 teaspoons caraway or fennel seeds
Instructions
- Slice the cabbage into thin ribbons using a mandoline or sharp knife.
- Add the sliced cabbage to a glass jar.
- In a saucepan, combine water, vinegar, and sugar.
- Bring the mixture to a boil, whisking until the sugar dissolves.
- Remove from heat and add garlic, jalapeño, bay leaves, and seeds.
- Carefully pour the mixture over the red cabbage in the jar.
- Push down on the cabbage to compact it.
- Cover the jar and store at room temperature for 4 hours.
- The cabbage is ready to eat after 4 hours or can be stored in the refrigerator for up to 4 weeks.
Notes
- For a milder pickle, reduce the jalapeño to ½ or omit entirely.
- Use a clean, dry jar to prevent unwanted bacterial growth and ensure proper fermentation.
- Thinly sliced cabbage will pickle more quickly and evenly; aim for ribbons no thicker than 1/8 inch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 5
- Sodium: 100
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 20
- Fiber: 2
- Protein: 1