Transform simple cabbage into a tangy, crisp delight with this easy recipe for quick pickled cabbage. Perfect for topping tacos, sandwiches, or salads, it’s a versatile kitchen staple.
Ingredients
- 500g red or green cabbage, thinly sliced
- 1 cup (240ml) apple cider vinegar
- 1 cup (240ml) water
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
- 2 garlic cloves, peeled and lightly crushed
- 1/2 teaspoon mustard seeds
Instructions
- 1. In a medium saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a gentle boil over medium heat, stirring until sugar and salt dissolve.
- 2. Place the sliced cabbage in a large, heatproof jar or bowl. Add the peppercorns, garlic, and mustard seeds.
- 3. Pour the hot vinegar mixture over the cabbage, making sure it is fully submerged. Press down with a spoon if necessary.
- 4. Let the mixture sit at room temperature for about 20 minutes, or until it cools down to room temperature.
- 5. Transfer the pickled cabbage to the refrigerator and allow it to chill for at least an hour before serving for the best flavor.
Notes
This quick pickled cabbage can be stored in the refrigerator for up to 2 weeks. Adjust the sugar and salt levels to taste, and feel free to add red pepper flakes for a spicy kick.
