Ingredients
Pickling Ingredients
- 2 cups red cabbage, sliced (about 1/4 of a cabbage)
- 1 cup water
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Slice the Cabbage: Using a sharp knife, chop the red cabbage into thin, even slices and set aside to ensure even pickling.
- Prepare the Pickling Liquid: In a saucepan, combine water, apple cider vinegar, sugar, and salt. Heat over medium-high heat until the mixture comes to a simmer, then remove from heat to cool slightly.
- Combine Cabbage and Pickling Liquid: Pour the hot pickling liquid over the sliced cabbage placed in a bowl or mason jar. If initially using a bowl, transfer the mixture into a mason jar and securely screw on the lid to seal.
- Refrigerate to Pickle: Place the jar in the refrigerator and let it rest for at least 30 minutes, allowing the cabbage to absorb the flavors and develop its characteristic crunch.
- Serve: After chilling, enjoy the quick pickled red cabbage as a flavorful topping for sandwiches, tacos, salads, or as a tangy side dish.
Notes
- For crispier cabbage, slice very thinly using a mandoline or sharp knife.
- Adjust the sugar quantity to balance the acidity to your taste preference.
- The pickled cabbage can be stored in the refrigerator for up to 2 weeks.
- Add spices like black peppercorns, mustard seeds, or a bay leaf for additional flavor variation.
- This recipe is quick but flavors deepen if left overnight.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
