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Pickled Red Cabbage

This Pickled Red Cabbage is crunchy, tangy and a fabulous sandwich or taco topping. Made for refrigeration, it's quick and easy too!
Course Condiments
Cuisine American
Keyword cabbage, gluten free, pickles, vegan, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 1 hour
Servings 4
Calories 37kcal

Ingredients

  • 3/4 cup apple cider vinegar
  • 3/4 cup water
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 1/2 cups shredded red cabbage
  • 3 cloves garlic

Instructions

  • Combine vinegar, water sugar, salt, peppercorns and mustard seeds. Cook until sugar and salt dissolve.
  • Pack cabbage and garlic into a clean 16 ounce mason jar. Pour brine over the top. You may not use all of it. I do like to make sure that I add all of the peppercorns and mustard seeds though. Screw lid on jar and refrigerate for at least 1 hour.

Notes

This recipe is not for canning. The cabbage must be kept in the refrigerator. For best results use within a couple of weeks. 
Nutrition information for estimation purposes only. 

Nutrition

Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 886mg | Potassium: 143mg | Fiber: 1g | Sugar: 4g | Vitamin A: 379IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1mg