Pickled Cabbage Recipe
This Pickled Cabbage Recipe is quick and easy to make, and awesome to have at the ready all the time. Fresh, tangy and subtly sweet, it's excellent in tacos, sandwiches, and alongside almost any protein.*You will need 2 (1 quart) Mason jars. **The number of servings is based on using it as a condiment.
Servings: 32
Calories: 41kcal
Ingredients
- 1¼ cup sherry vinegar
- 1¼ cup water
- 3 tablespoons granulated sugar
- 2 teaspoons pickling spices (typically crushed cinnamon, allspice, peppercorns, mustard and coriander seeds, and bay leaves)
- ¾ teaspoon kosher salt
- 1½ cups red onion, thinly sliced
- about ¼ cup smashed garlic cloves (about 6 medium-sized cloves)
- about 10 cups cabbage, thinly sliced (from about 2¼ pounds cabbage)
Instructions
- Make the pickling liquid. Combine the vinegar, water, sugar, salt in a small sauce pot. Add the pickling spices to a small cheesecloth bag and add it to the pot. Place the pot over low-medium heat. Warm it just long enough to dissolve the sugar and salt. Turn off the heat and let it sit for at least 30 minutes.
- Prepare the cabbage. In a very large bowl (likely your largest), toss the cabbage, onion and garlic together.
- Fill the jars. Pack two (1 quart) Mason jars with as much of the cabbage mixture as you can. Use the back of a spoon to press it down on top to be sure you've filled it as much as possible. You will fit in any cabbage that's left in a bit. Remove the spice bag from the pickling liquid, and pour half of the liquid into each jar. (It should be warm or room temperature, not hot!) It won't cover the cabbage completely, but it will soften and be covered after about an hour. Once it's been an hour, you can push the cabbage down further into the jar and add any remaining cabbage that will fit. Put the lids on and refrigerate.
- Marinating. Refrigerate the cabbage filled jars for at least three hours, and ideally overnight.
Nutrition
Calories: 41kcal