Spoon some pickled cabbage on top of fish, hot dogs, and burgers, as well as pulled pork sandwiches. You can also mix it with chopped cilantro and sliced green onions and serve it with chicken or meat as a flavorful and colorful topping.
Prep Time10 minutesmins
Cook Time2 minutesmins
Pickling Time2 hourshrs
Total Time2 hourshrs12 minutesmins
Servings: 8
Ingredients
½red cabbageshredded
1¼cupswater
1¼cupsapple cider vinegar
1½tspkosher salt
2tspsugar
1pinchred pepper flakesoptional
2clovesgarlicsliced
2tbspcoriander seeds
12black peppercorns
Instructions
Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes, if using.
Put the shredded red cabbage in a bowl and then pour the hot brine over it.
Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, coriander seeds, and peppercorns.
Place the lids on the jars and refrigerate for at least 2 hours before serving.
Notes
This quick-pickled cabbage is a delicious condiment to have on hand since it goes with just about everything. In addition to the tangy flavor, pickled red cabbage brings a pop of bright color to a plate; when the acidic vinegar brine comes into contact with the cabbage, the vegetable goes from deep purple to a beautiful shade of red. Quick-pickled cabbage is easy and convenient because it doesn't need to be fermented and is ready to eat in as little as 2 hours. (For the best flavor, however, refrigerate for 24 to 48 hours before serving.) Because quick-pickled vegetables are not processed, they are not shelf stable and must be stored in the refrigerator.