Recipe Red Cabbage Pickled

Quick and easy pickled cabbage that is crunchy, sweet, and tangy! It makes the perfect topping for many dishes such as tacos, burgers, salads, and sandwiches.

Fridge pickles are amazing, they take just a few minutes to make and the result is a delicious condiment that can level up your meals.

You will love the crunch and the beautiful pink color of the pickled red cabbage. Thinly shred the purple cabbage, make the pickling solution, combine and keep it in the fridge until you’re ready to consume it.

Pickled Red Cabbage With Hazelnuts And Griddled Apple — Jasmine Hemsley

Although this pickled red cabbage is not fermented, red cabbage is really good for you. It’s a good source of vitamin k, zinc, and magnesium.

Pickled red cabbage is best served as a topping/condiment with tacos, burritos, salads, sandwiches, and burgers. You can also serve it in a small bowl on a charcuterie board or vegetable platter.

Tacos! This is my favorite way to enjoy pickled red cabbage. Try it on these Shredded Chicken Tacos, or Baked Chicken Tacos, they’re also great with Mexican Shredded Beef Tacos.

Quick Pickled Cabbage Recipe • Unicorns In The Kitchen

Try adding the pickled cabbage to sandwiches. These Eggplant Sandwiches are amazing, and if you’re like me and love adding lots of topping to Italian Beef Sandwiches then you should totally go for it!

Save this recipe for the next time you have you buy a head of red cabbage. Pickled Red Cabbage is never a bad idea.Pin it for more people to enjoy too!

Did you make this? Be sure to leave a review below and tag me on Facebook , Instagram , or Pinterest !

Spicy Pickled Red Cabbage

Calories: 14 kcal , Carbohydrates: 3 g , Protein: 1 g , Fat: 1 g , Saturated Fat: 1 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 1 g , Sodium: 398 mg , Potassium: 49 mg , Fiber: 1 g , Sugar: 2 g , Vitamin A: 177 IU , Vitamin C: 9 mg , Calcium: 13 mg , Iron: 1 mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.Quick Pickled Red Cabbage is a fantastic condiment and it's so easy to make. It's so good you'll want to put your pickled cabbage on all your favorite dishes!

Red Cabbage, is really purple (in colour) cabbage. The cabbage is purple when raw, but it turns red in the pickling brine.

Quick Pickled Red Cabbage

Purple cabbage is a PH indicator. It turns red in acidic conditions as with the vinegar in this recipe. And it stays purple in neutral conditions and green or yellow in alkaline conditions. Check it out here on ThoughtCo.

Quick pickles are also called refrigerator pickles. The vegetables are pickled in vinegar, salt and/or sugar, water and various spices, like the caraway seed in this quick pickled cabbage recipe.

The quick part of quick pickling is that there is no canning involved. They are simply refrigerated. This pickling process is perfect when you only need or want a jar or two.

Pickled Red Cabbage Slaw With Pear

It's so easy, just a few simple steps! (full recipe & instructions can be found in the recipe card at the end of this post).

Finally, allow the cabbage pickle to cool completely before transferring to one or more glass jars with lids. Store in the fridge.

Red cabbage is very nutritious. It's rich in antioxidants, high in fibre, and low in calories. It's also high in vitamins, especially Vitamin K (1 cup of red cabbage provides 85% of the daily value).

Easy Quick Pickled Cabbage (red Or Green)

Pickled cabbage will keep, covered and refrigerated for up to a month. Just be sure to have all of the cabbage submerged in the pickling solution.

This crunchy condiment is a perfect topping for shrimp or fish tacos, rice bowls, lettuce wraps, or burrito bowls. Use it to add a tangy crunch to salads, burgers, hot dogs, pizza orjust about anything.

Allow the cabbage to sit in the fridge for a day or two before using it. The flavor will develop and improve over time.

How To Pickle Red Cabbage

Serving: 1 servings | Calories: 101 kcal | Carbohydrates: 23 g | Protein: 1 g | Sodium: 1185 mg | Potassium: 229 mg | Fiber: 2 g | Sugar: 19 g | Vitamin A: 780 IU | Vitamin C: 40.3 mg | Calcium: 50 mg | Iron: 1 mgBreaking down the basics of how to add delicious and tangy crunch to your life with this guide to easy Pickled Red Cabbage!

We all have someone in our life that won’t go near a pickle. In my life, that person is me. Something about the flavor of them just does

Do it for me. So I assumed all pickled things were the worst. That is until I moved to San Antonio for a while and fell in love with the pickled cabbages found on some of the best tacos in town.

Quick Pickled Red Cabbage And Apple Salad With Walnuts

I didn’t realize how much I was missing out by swearing off pickled things. Pickled cabbage adds crunch, color, and zesty flavor to any dish you add it to. Do you feel like your Vegan Sloppy Joes need a little color? A little zest for your Tofu Banh Mi? You could even replace the pickled red onions that fit so well on a charcuterie board with pickled red cabbage to change things up a bit.

So in the name of swaying all of the other pickle-haters out of the dark side, today I’m breaking down the basics of easy Pickled Red Cabbage.

Red Cabbage: Red cabbage is high in vitamin C and iron, making it an ultra-healthy choice. Who needs vitamin C packets when you’re fighting off a cold when you can just pickle some cabbage? And, I mean, that color! The deep purple adds an automatic eye-catcher to any dish, making it an overall win. We all know that a balanced diet starts with a variety of colors!

Pickled Purple Cabbage

Vinegar: Any basic vinegar can be used to pickle, so take your pick. The most common is distilled white vinegar, a great option that you might already have in your pantry. With lighter-colored vegetables, you have to worry about the vinegar affecting the color, but since red cabbage is dark and rich in color you have the green light to spice it up with some apple cider or red wine vinegar. Rice vinegar is also a delicious option! Keep in mind, different kinds of vinegar have different flavors. For example, distilled white will be sharp and acidic while apple cider vinegar will be on the more mild side.

Seasonings: Finish it off with a quick blend of spices. I use sugar, garlic, salt, and pepper, but feel free to throw in your favorite dried herbs or spices! Sugar adds a little sweet, buttery flavor to the cabbage that’ll leave your taste buds satiated. Mustard seeds or red pepper flakes are also good options for a unique, memorable flavor.

For this you can use a mandolin or a knife. I like the mandolin for speed and the consistency of the slices, but the recipe will still be delicious with just a knife. You want nice, thin slices of cabbage so that your final product can be a subtle but well incorporated addition to any dish.

Quick Pickled Red Cabbage Recipe — Grantourismo Travels

Mix it together with our brine – a combination of vinegar, water, sugar, garlic, salt, and pepper. This is where your creative freedom comes in! Add your own mix of spices, choose your favorite vinegar, and change it up as you see fit with the proportions provided.

Let it sit for at least 2 hours. We won’t ferment this (like we would do with napa cabbage to make kimchi), but rather set it in the fridge where the flavors will continue to develop and soak into the cabbage. That’s how you’ll bring out the flavor of the spices you choose to put in and really make it your own.

To lid or not to lid? You’ll want some sort of jar with a lid if you want to store this in the fridge for future recipes. A glass jar is optimal as it’s less porous. Plastic jars can make for some off flavors once the vinegar has been sitting in it for a while.

How To Can Crunchy Pickled Purple Cabbage Slaw

Can you can it? Keep in mind, this isn’t canning, it’s quick pickling, so it will keep for 2-3 weeks in the fridge with a sealed jar. Tight fitting lids will keep longer than loose lids or just a covering.

Shelf Life: Raw ingredients will make your shelf life lessen. For example, raw garlic, while a delicious edition, guarantees that your final product won’t last longer than the 2-3 weeks. Try to store in the middle of the fridge, as storing it in the back will risk freezing and storing in the doors can lessen the shelf life.

I already mentioned some things you can do with your finished product, but pickled cabbage is the perfect zingy condiment to all sorts of meals! Try sprinkling a handful of it onto:

How To Make Pickled Red Cabbage

Serving: 1 serving Calories: 22 kcal (1%) Carbohydrates: 4.6 g (2%) Protein: 0.5 g (1%) Fat: 0 g Cholesterol: 0 mg Sodium: 396 mg (17%) Potassium: 82 mg (2%) Fiber: 1 g (4%) Sugar: