Pickled Red Cabbage
Make tangy, crunchy Pickled Red Cabbage with this easy recipe. Perfect as a side dish, taco topping, or in sandwiches.
Ingredients
Cabbage
- 1/2 head red cabbage about 400g/4 cups
Pickling Liquid
- 1 cup apple cider vinegar or red wine/white vinegar
- 1 cup water
- 3 tablespoons granulated white sugar
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
- 2 cloves garlic
- 2 pieces bay leaves
- 1 teaspoon mustard seeds optional
Instructions
Prepare the Pickling Liquid
- In a saucepan, stir vinegar, water, sugar, salt, peppercorns, garlic, bay leaves, and mustard seeds together. Bring to a boil over medium heat, stirring until dissolved.
- Reduce heat and let simmer for 5 minutes to meld flavors.
Prepare the Cabbage
- Remove outer leaves and rinse cabbage. Cut in half, remove core, and slice thinly.
- Pack cabbage into a glass jar, pour pickling liquid over, ensuring cabbage is submerged.
- Seal jar and allow to cool at room temperature before refrigerating.
- Marinate in refrigerator for at least 24 hours before serving.
Notes
Let the pickled cabbage rest in the fridge for at least a day to allow flavors to develop. It can last in the refrigerator for up to two weeks, gaining flavor over time.