Pickled Cabbage
This pickled cabbage recipe is fast (hence the quick pickle) and leaves you yummy cabbage you can keep in the refrigerator for weeks.
Ingredients
Cabbage Mixture
- 1/4 head purple cabbage, small can use green as substitute
- 1/4 tsp mustard seed whole
- 2 each cloves whole
- 1/4 tsp black peppercorn
- 1/4 tsp celery seed
- 1/2 stick cinnamon
- 2 each bay leaves
- 1/4 each yellow onion thinly sliced
Vinegar Brine
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
Instructions
Cabbage Preparation
- Wash the cabbage and shred thinly into bite-size pieces. You're going to use enough (depending on the specific size) in this recipe to fill 16 oz. jar.
- Add the cabbage, mustard seed, cloves, black peppercorn, celery seed, cinnamon stick, bay leaves, and yellow onion into your jar. Don't worry that the spices settle at the bottom, they will rise up again and evenly distribute their flavor when you add the brine.
Preparing the Brine
- Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
- As soon as it reaches a good boil, pour it over the cabbage mixture in the jar until the cabbage is just covered.
- Put the top on immediately and put into the refrigerator.
- Leave in refrigerator overnight before eating.
Notes
- You can substitute green cabbage if desired or purple not available. It will have a different look and be slightly less sweet and soft than the purple cabbage.
Nutrition
Calories: 190kcalCarbohydrates: 32gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 7015mgPotassium: 93mgFiber: 4gSugar: 24gVitamin A: 124IUVitamin C: 2mgCalcium: 61mgIron: 2mg
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