Breaking down the basics of how to add delicious and tangy crunch to your life with this guide to easy Pickled Red Cabbage!
Print

Easy Pickled Red Cabbage

Breaking down the basics of how to add delicious and tangy crunch to your life with this guide to easy Pickled Red Cabbage!
Course Dips, Sauces, and Salsas, Side Dishes
Keyword pickled cabbage
Diet Dairy-Free, Gluten-Free, Raw, Vegan, Vegetarian
Occasion 4th of July, Cinco de Mayo, Game Day
Time 60 minutes or more
Prep Time 10 minutes
Resting Time 2 hours
Total Time 5 minutes
Servings 6 servings
Calories 22kcal
Author Sarah Bond

Ingredients

  • ¼ of a red cabbage
  • ½ cup apple cider vinegar or red wine vinegar 120 mL
  • ½ cup water 120 mL
  • 1 Tbsp sugar
  • 1 clove garlic minced
  • 1 tsp salt
  • ¼ tsp ground black pepper

Instructions

  • Cut: Remove the core from the cabbage then shred with a mandolin slicer or knife.
  • Pickle: Add cabbage to a large glass jar or bowl, along with all other ingredients. Seal jar and shake, or simply stir bowl and cover. Set on the counter for at least 2 hours (up to 6), shaking/stirring occasionally.
  • Serve: Store tightly sealed in the refrigerator for 2 to 3 weeks. Serve over salads, wraps, tacos, or burgers!

Nutrition

Serving: 1serving | Calories: 22kcal | Carbohydrates: 4.6g | Protein: 0.5g | Sodium: 396mg | Potassium: 82mg | Fiber: 1g | Sugar: 3.3g | Calcium: 18mg