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overhead shot of how to make pickled cabbage

Pickled Cabbage

Pickled red cabbage is perfect for a variety of dishes! This tart and spicy condiment is quick to make and keeps in the refrigerator for a few weeks if it lasts that long!
4.58 from 88 votes
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Course: Condiments
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Author: Jennifer Stewart

Equipment

Ingredients

  • 1 small head red cabbage sliced thin
  • 2 cups rice wine vinegar
  • 1/2 inch slice of fresh ginger root
  • 1 teaspoon mustard seed
  • 1 clove garlic peeled
  • 1/2 jalapeno sliced and seeded
  • 1 tablespoon sugar
  • 1 tablespoon salt

Instructions

  • Place the sliced cabbage, ginger root, mustard seed, garlic clove, and jalapeno in a glass jar.
  • Heat the vinegar, sugar, and salt in a saucepan until boiling.
  • When the vinegar is boiling, gently pour over the cabbage and spices.
  • Let cool for 10 minutes.
  • Cover and keep in your fridge for up to two weeks.

Video

Notes

*If you like this recipes, please leave me a comment and rate it with some stars. Thank you!

Nutrition

Serving: 1 | Calories: 53kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 902mg | Potassium: 265mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1180IU | Vitamin C: 61mg | Calcium: 53mg | Iron: 1mg