Quick Pickled Red Cabbage
Quick and easy quick pickled red cabbage. Perfect as a side dish or topping on salads, bowls, tacos, and more!
Servings 1 liter
- ½ medium red cabbage finely shredded
- 1 cup water
- ½ cup apple cider vinegar
- ½ cup red wine vinegar
- 1 Tablespoon light brown muscovado sugar
- 1 teaspoon fennel seeds
- 1 teaspoon brown mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon salt
Finely shred the cabbage using a very sharp knife or mandolin.
Stuff as much cabbage as you can fit into a 1L wide mouth mason jar. Really cram it in, you can fit a lot more than you think!
Whisk together water, vinegars, sugar, spices, and salt. Stir until the sugar is dissolved.
Pour the liquid over the cabbage.
Seal the jar, and place into your fridge to sit for at least 2 hours, or preferably overnight.
- Nutrition values are an estimate only
Calories: 256kcal | Carbohydrates: 48g | Protein: 7g | Fat: 2g | Sodium: 2473mg | Potassium: 1211mg | Fiber: 11g | Sugar: 28g | Vitamin A: 4680IU | Vitamin C: 239.1mg | Calcium: 232mg | Iron: 5.2mg