Quick Pickled Cabbage Recipe (Red & White)
In just 30 minutes or less, you can have a jar full of tangy, colorful quick pickled cabbage that's sure to add to any meal.
INGREDIENTS
- 900 g red cabbage or white cabbage
- 2 cloves garlic minced
- 475 ml water
- 475 ml apple cider vinegar
- 1 tablespoon sugar
- 2 teaspoons kosher salt
INSTRUCTIONS
- Cut the cabbage into four quarters. Remove the core of each and slice them using a knife or a mandoline. Put it in two 1-pint (570ml) jars.
- Add in garlic. If you use two jars, share it evenly.
- Make the brine: Put water, vinegar, sugar and salt in a saucepan. Bring to a boil over high heat and remove from the heat. Stir well.
- Pour hot brine over the cabbage in the jars. Place the lids on the jars and let them cool down to room temperature.
- Put the jars in the refrigerator. Let them sit there for at least 1 hour before eating.
- Keep them in the refrigerator for up to 6 weeks.
NOTES
- Increase the amount of sugar if you like it sweeter.
- You can add some seeds like mustard seeds, coriander seeds, etc. for more flavor.
- You can always double the brine and keep the leftovers in the refrigerator for up to 2 months. You can use it for another batch of quick pickles.
- Bring the cabbage pickle to room temperature before refrigerating.
- This is a quick pickle recipe, so always keep it in the refrigerator.
- Nutrition information includes the marinated chicken only and is approximate and meant as a guideline only.
NUTRITION
Calories: 54kcalCarbohydrates: 11gProtein: 2gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 618mgPotassium: 320mgFiber: 2gSugar: 6gVitamin A: 1256IUVitamin C: 64mgCalcium: 58mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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