Description
This easy pickled red cabbage recipe offers a sweet and tangy flavor with a satisfying crunchy texture and vibrant color. Perfect as a topping for tacos, sandwiches, salads, and more, it brings a burst of freshness and flavor. The pickled cabbage keeps well refrigerated for up to 2 weeks, making it a convenient and tasty addition to many dishes.
Ingredients
Pickling Ingredients
- 3 packed cups shredded red cabbage (¼ to ½ medium red cabbage)
- ½ cup thinly sliced red onion
- 1 garlic clove, smashed (cut into pieces if using multiple jars)
- 1 cup apple cider vinegar
- 1 cup water
- 2 teaspoons cane sugar
- 2 teaspoons sea salt
- 1 teaspoon whole cumin seeds (optional)
Instructions
- Prepare the Vegetables: In a large lidded jar or three smaller 16-ounce jars, place the shredded red cabbage, thinly sliced red onion, and smashed garlic clove. Distribute the ingredients evenly if using multiple jars to ensure consistent pickling.
- Make the Brine: In a small pot over medium heat, combine the apple cider vinegar, water, cane sugar, sea salt, and the optional whole cumin seeds. Simmer the mixture, stirring occasionally, until the sugar and salt dissolve completely, about 1 minute. This creates a flavorful, balanced brine for pickling.
- Pour the Brine Over Vegetables: Carefully pour the hot brine over the cabbage mixture in the jar(s), making sure the vegetables are fully submerged. Cover the jar(s) with the lid and gently shake to distribute the brine evenly and submerge the cabbage.
- Cool and Press: Uncover the jar(s) and let the mixture cool to room temperature. During this time, press the cabbage down with a spoon or a clean utensil to ensure it remains fully submerged in the brine, preventing exposure to air and promoting even pickling.
- Chill and Pickle: Once cooled, cover the jar(s) tightly and place in the refrigerator. Allow the cabbage to pickle for at least 1 hour, though overnight is recommended for deeper flavor development. The pickled cabbage can be stored refrigerated for up to 2 weeks.
Notes
- Use a clean, airtight jar to ensure the pickled cabbage stays fresh and safe to eat.
- Adjust the sugar and salt quantities slightly to taste if preferred less sweet or salty.
- The optional cumin seeds add a warm spice note that enhances the flavor but can be omitted if desired.
- For best results, shred the cabbage finely to allow the brine to penetrate thoroughly.
- Pickled cabbage can be used as a condiment on tacos, sandwiches, salads, or served alongside grilled meats.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
