Description
This pickled red cabbage is a tangy and crunchy addition to any meal.
Ingredients
Scale
- 1/2 head red cabbage, thinly sliced (approx. 350-400g)
- 1 cup apple cider vinegar (240ml)
- 1/2 cup water (120ml)
- 2 tablespoons granulated sugar (25g)
- 1 tablespoon salt (15g)
- 1/2 teaspoon black peppercorns
Instructions
- Place the thinly sliced cabbage in a large, clean glass jar.
- In a small saucepan, combine the apple cider vinegar, water, sugar, salt, and black peppercorns.
- Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt are completely dissolved.
- Carefully pour the hot liquid over the cabbage in the jar, ensuring all cabbage is submerged.
- Let the jar cool to room temperature, then cover tightly and refrigerate for at least 2 hours before serving.
Notes
- For best flavor, allow the cabbage to pickle for 24 hours before serving.
- This can be stored in the refrigerator for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 5g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg