Quick Pickled Cabbage
Servings: 14 loosely filled cups
Calories: 83kcal
Quick and very tasty pickled cabbage that can be served with a variety of meat dishes or on its own.
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Ingredients
- 1 cabbage about 2 lbs, cut into about 1-inch squares
- 2 carrots large, shredded
- 6 garlic cloves thinly sliced
- 1 red chili pepper seeds removed and thinly sliced
- 1/3 cup sunflower oil
- 1/3 cup water
- 2/3 cup white vinegar
- 2 Tbsp honey
- 1 1/2 Tbsp kosher salt or sea salt
- 1 tsp black pepper optional; or substitute for ground coriander seeds
Instructions
- Mix the cabbage, shredded carrots, garlic, hot pepper and black pepper in a large bowl.
- In a small sauce pan, bring the water, oil, vinegar and salt to a boil. Stir to dissolve the salt. Add the honey, stir and bring to boil again.
- Pour the hot pickling liquid over the cabbage then toss the cabbage with two large spoons. Let cool for a few minutes.
- Transfer to a 2 quart jar, packing tightly. Cover with a lid and let cool to room temperature then refrigerate. It will only get better with time.
Notes
Pickled cabbage can be stored in a refrigerator for up to 2 weeks or even longer.
Nutrition
Calories: 83kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 767mg | Potassium: 154mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1550IU | Vitamin C: 29.3mg | Calcium: 32mg | Iron: 0.5mg