Pickled cabbage is a great staple to have in your fridge. I love using a big forkful on top of stir fried vegetables. Try it with tofu and peanut sauce like I did with this recipe for Peanut sauce tofu with pickled cabbage. Pickled cabbage adds a little zing, a bit of crunch, and a lovely pop of color to your plate. This recipe for quick pickled cabbage doesn’t require you to be a canning expert. This quick pickled cabbage isn’t meant to be stored in the pantry (keep this in the fridge), so there is no need to worry about sealing jars or anything like that. Quick pickled cabbage is ready within minutes, and is super easy to make. I promise.
Making Quick Pickled Cabbage:
To make quick pickled cabbage, you need just a few simple ingredients:
Vinegar, sugar, salt, and purple cabbage. You will also need a mason jar or a similar container (you want your cabbage to be packed into the jar so it sits under the brine). I used a regular mouth 16oz/500ml mason jar. When you’re measuring out the ingredients, make the brine first, then pack the rest of the jar full with the cabbage. I use approximately 2 loosely packed Cups of purple cabbage, but the important part is to fill the jar with as much as you can get in there without overflowing the jar, and making sure that all the cabbage is covered in brine.
Ingredients:
1 Cup Vinegar
1/2 Cup Sugar
1/2 tsp Salt
Approximately 2 loosely packed cups of thinly sliced Purple Cabbage
Method:
In a mason jar, mix together the vinegar, sugar and salt. Stir until most of the sugar is dissolved. Thinly slice the cabbage, and pack it into the jar to cover all of the cabbage in brine. Let sit for at least 10 minutes. Cover the jar and store in the refrigerator.
Quick Pickled Cabbage
Quick Pickled Cabbage recipe is super easy to make, with just a few simple ingredients, and it's ready within minutes - no canning required!
Ingredients
- 1 Cup Vinegar
- 1/2 Cup Sugar
- 1/2 tsp Salt
- 2 Cups Purple Cabbage, thinly sliced
Instructions
- In a mason jar, mix together the vinegar, sugar and salt. Stir until most of the sugar is dissolved.
- Thinly slice the cabbage, and pack it into the jar to cover all of the cabbage in brine.
- Let sit for at least 10 minutes. Use immediately or cover the jar and store in the refrigerator.
Notes
Use a 500ml/16oz Mason jar, or other similar sized container.
When you're measuring out the ingredients, make the brine first, then pack the rest of the jar full with the cabbage. I use approximately 2 loosely packed Cups of purple cabbage, but the important part is to fill the jar with as much as you can get in there without overflowing the jar, and making sure that all the cabbage is covered in brine.
Nutrition Information:
Yield:
16Serving Size:
2 TbspAmount Per Serving: Calories: 31Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 75mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 0g