Quick pickled red cabbage recipe - Side dishes

Author: Pamela Mauk  

With just 5 ingredients and 10 minutes of hands on work, you can make a quick pickled condiment that's the perfect topper for tacos, amazing in salads, and delicious in a slaw. Quick Pickled Red Cabbage that's easy to prepare and can be used to dress up various dishes.

Pickled Red Cabbage

This quick pickled red cabbage is fast, easy and delicious. With just 5 ingredients and 10 minutes of hands on work, you can make a quick pickled condiment that's the perfect topper for tacos, amazing in salads, and delicious in a slaw.
Provided by: Lexi
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 5

Ingredients:

• 4 cups thinly sliced red cabbage
• 1 ¼ cup apple cider vinegar
• 1 ¼ cup water
• 2 teaspoons kosher salt
• 2 teaspoons sugar

Nutrition:

• Calories: 34 calories
• Sugar: 3.9 g
• Sodium: 332.5 mg
• Fat: 0.1 g
• Saturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrate: 6.6 g
• Fiber: 1.5 g
• Protein: 1 g
• Cholesterol: 0 mg

How to cook:

1. Slice the cabbage in half. Remove the triangular core by cutting two slits on either side. Discard the core.
2. Slice the halves lengthwise to create long shreds of the cabbage. Slice as thinly as possible – you don't want any huge pieces of cabbage. (For best results, try using a mandoline instead of a knife.)
3. Combine vinegar, salt, sugar, and water in a small saucepan over medium heat and bring to a simmer, stirring until salt and sugar are dissolved.
4. Place sliced cabbage into a jar, packing it tightly with your hands or a spoon. Pour the brine over the cabbage, adding enough so that the cabbage is completely submerged.
5. Let cabbage and brine cool completely at room temperature without adding a lid. You can seal in a jar and refrigerate for a few weeks or you can follow the traditional water bath canning process for long term storage.

Notes: Pickled Red Cabbage | Nigella's Recipes, 500 grams red cabbage 35 grams fine sea salt 200 millilitres medium dry cider (or apple juice) 400 millilitres raw, unfiltered apple cider vinegar 2 x 15ml …

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quick and easy pickled red cabbage quick pickled red cabbage recipe

Quick and Easy Pickled Red Cabbage

Homemade quick and easy pickled red cabbage, crunchy, tart and delicious! Really easy to pull together with just a few ingredients.
Provided by: Nutritious Deliciousness
Total time: 20 minutes
Prep time: 20 minutes
Yields: 1 serving
Cuisine: vegan
Number of ingredients: 7

Ingredients:

• 1 medium red cabbage, sliced/shredded thinly
• 300 ml/1¼ cups red wine Vinegar
• 3 teaspoons white sugar
• 2 teaspoons sea salt
• 30 whole Black Peppercorns
• 2 teaspoons Black Onion seeds
• 2 cloves garlic, sliced

Nutrition:

• Calories: 28 calories
• Carbohydrate: 6 grams carbohydrates
• Cholesterol: 0 milligrams cholesterol
• Fat: 0 grams fat
• Fiber: 2 grams fiber
• Protein: 1 grams protein
• Saturated Fat: 0 grams saturated fat
• Serving Size: 1 serving
• Sodium: 359 grams sodium
• Sugar: 2 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 0 grams unsaturated fat

How to cook:

1. Place the red wine vinegar into a large bowl and add the sugar and sea salt, stir until they have both fully dissolved.
2. Add the whole black peppercorns, black onion seeds and sliced garlic, stir in.
3. Leave ingredients to infuse for a few minutes.
4. Slice/shred the red cabbage into thin slices (discard the core).
5. Add the sliced red cabbage to the red vinegar solution and press down into the liquid until fully submerged.
6. Leave for a few minutes, then transfer all into a suitably sized jar that can be sealed.
7. Press the red cabbage down into the liquid.
8. Seal the jar. Store in the fridge and try to resist!

Notes: Pickled Red Cabbage - Easy Quick Pickled Cabbage, How to make Pickled Red Cabbage FIRST: Place the shredded cabbage, ginger root, mustard seed, garlic clove, and jalapeno in a glass jar. …

Quick Pickled Red Cabbage

This Quick Pickled Red Cabbage is beyond easy to make, inexpensive, and tastes amazing on tacos, salads or as a side.
Provided by: ntrepany
Total time: 125 minutes
Cook time: 120 minutes
Prep time: 5 minutes
Yields: 0 servings
Cuisine: Plant-Based
Number of ingredients: 8

Ingredients:

• 1/2 red cabbage
• 1 3/4 cup apple cider vinegar
• 1 3/4 cup water
• 1 tbsp coconut sugar
• 2 garlic cloves
• 1 tsp salt
• 2 tsp black pepper
• 1 tsp red pepper flakes

How to cook:

1. Finely slice the red cabbage into shreds using a sharp knife, food processor, or mandolie. Then finely slice garlic into thinly sliced pieces Set aside once sliced.
2. Add water to a saucepan and bring to a boil
3. Once boiling, reduce heat and add in the sugar, garlic, pepper, salt and red pepper. Stir and remove the pan from the heat.
4. Add the red cabbage to a 1 pint mason or glass jar.
5. Pour the vinegar liquid over the red cabbage in the jar and seal tight with a lid.
6. Store in the refrigerator to 2 hours before serving.

Notes: Easy Quick Pickled Red Cabbage, Step 1: Chop red cabbage Using a sharp knife, chop the red cabbage into thin slices and set aside. Step 2: Simmer the water, vinegar sugar and salt …

Quick Pickled Red Cabbage

Quick Pickled Red Cabbage that's easy to prepare and can be used to dress up various dishes.
Provided by: Hilda Sterner
Total time: 38 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 1 serving
Cuisine: Mexican
Number of ingredients: 8

Ingredients:

• ⅓ small red cabbage (thinly sliced)
• 1 hot serrano or jalapeno pepper (sliced)
• 3 cloves garlic (sliced)
• 1¼ cups vinegar
• 1¼ cups water
• 1 tbsp sea salt
• 1 tsp sugar
• ½ tsp corned beef spices ((recipe))

Nutrition:

• Calories: 11 kcal
• Carbohydrate: 2 g
• Sodium: 448 mg
• Fiber: 2 g
• Sugar: 1 g
• Serving Size: 1 serving

How to cook:

1. Tip: Before you start preparing the pickling solution, make sure the vegetables are prepared by slicing the cabbage and jalapeño, and peeling the garlic.
2. Pour vinegar and water into a medium-sized pot. Add salt, sugar, and corned beef spices (or pickling spices). Mix to combine. Boil mixture, then turn off the heat.
3. Layer cabbage, garlic, and sliced pepper into a sterile 1-quart jar. Pour the pickling solution over the jar ingredients. Make sure that the cabbage is fully submerged by the liquid.
4. Hand tighten the jar lid and either place it in the refrigerator, or process it in boiling water for 10 minutes if you plan on storing it in the pantry. The pickled cabbage will be ready to eat after a few hours, but I suggest waiting until the following day.

Notes: How to Pickle Red Cabbage, 450ml Pickling vinegar ½ small onion sliced Method Cut the cabbage into quarters and discard the outer leaves. Cut away the hard central core and shred the remaining cabbage finely. Layer the cabbage in …