Cabbage Pickles
Tangy, crunchy pickles made from fresh cabbage, perfect for pairing with a variety of meals.
Ingredients
Vegetables
- 1 medium head medium head of cabbage (about 2 pounds), shredded Use fresh, crisp cabbage.
- 1 large large carrot, julienned or grated
- 1 small small red onion, thinly sliced
Brine
- 2 cups apple cider vinegar Warm, not boiling.
- 1 cup water
- 3/4 cup granulated sugar Adjust to taste.
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 1 stick cinnamon stick (optional) For fall warmth.
- 2 leaves bay leaves
- 1 tablespoon fresh dill or 1 teaspoon dried dill (optional) Fresh is preferred.
Instructions
Preparation
- Remove outer leaves from the cabbage, quarter it, and shred it thinly. Place cabbage, carrot, and onion in a large bowl and toss together.
Brine Preparation
- In a medium saucepan, combine apple cider vinegar, water, sugar, and salt. Add mustard seeds, coriander seeds, peppercorns, cinnamon stick, and bay leaves. Bring to a simmer over medium heat, stirring to dissolve the sugar and salt.
Packing Jars
- Using clean, heatproof jars, pack the shredded cabbage mix tightly but without crushing. Add a bit of dill if using.
Pouring Brine
- Carefully ladle the hot brine over the cabbage until it is fully submerged, leaving about 1/2 inch headspace. Tap jars gently to release trapped air and add more brine if needed.
Sealing and Cooling
- Wipe rims, seal with lids, and let jars cool to room temperature. Place them in the refrigerator once cool. Quick refrigerator pickles are ready to enjoy in 24–48 hours, but they deepen in flavor after a few days.
Notes
Let the pickles rest at least 48 hours before expecting full depth of flavor; they improve over a week. Use fresh cabbage for the best crunch, and slice uniformly for even brine penetration.
Nutrition
Serving: 1gCalories: 80kcalCarbohydrates: 18gProtein: 1gSodium: 400mgFiber: 2gSugar: 8g
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