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Pickled Cabbage

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Pickled cabbage is a crisp, tangy, and refreshing dish with a perfect balance of acidity and light sweetness. This quick and easy recipe makes a versatile side or topping that adds brightness to any meal.

Ingredients

  • 4 cups green or red cabbage, thinly sliced
  • 1 cup vinegar (white, apple cider, or rice vinegar)
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 cloves garlic, sliced
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds (optional)
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Place the thinly sliced cabbage into a large bowl or jar.
  2. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer, stirring until dissolved.
  3. Add garlic, peppercorns, mustard seeds, and red pepper flakes if using.
  4. Pour the hot brine over the cabbage, ensuring it is fully submerged.
  5. Let cool to room temperature.
  6. Cover and refrigerate for at least 2 hours or overnight for best flavor.
  7. Serve chilled or at room temperature.

Notes

  • Adjust sugar for a sweeter or more tangy flavor balance.
  • Add sliced chili peppers for extra heat.
  • Use rice vinegar and ginger for an Asian-inspired variation.
  • Store in the refrigerator for up to 2 weeks.
  • Add shredded carrots for extra color and sweetness.

Nutrition

Find it online: https://thefamilycooking.com/pickled-cabbage/