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A glass jar filled with pickled cabbage sits on a pink surface, labeled Pickled Cabbage; another jar and a fork are beside it.
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Pickled Cabbage

Tangy, crunchy, and quick, this pickled cabbage recipe is easy to make and makes a perfect addition atop sandwiches, tacos, and more!
Prep Time5 minutes
Total Time5 minutes
Servings: 12
Author: Julie Chiou

Ingredients 

  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • ¼ cup granulated sugar
  • ½ head of small green cabbage thinly sliced
  • 2 carrots peeled and shredded

Instructions

  • In a pot over medium-high heat, add vinegars and sugar to the pot and stir until sugar is dissolved.
    1 cup white vinegar, ½ cup apple cider vinegar, ¼ cup granulated sugar
    A white saucepan filled with clear yellow brining liquid, placed on a round cork pad against a purple textured background.
  • In the meantime, toss cabbage and carrots together then pack into large mason jars or whatever canning jar you use.
    ½ head of small green cabbage, 2 carrots
    Two glass jars filled with shredded cabbage and carrots, with more of the vegetable mixture visible on a plate in the background.
  • When the liquid is ready, carefully pour into the mason jars, covering the cabbage and carrot mixture.
    Three glass jars filled with shredded cabbage and carrots, with liquid being poured into one jar from a white container.
  • Close the lid and allow the mixture to cool to room temperature then put in the refrigerator and allow it to get better over time! You may eat it after 30 minutes though, too!

Notes

If you have a larger head of cabbage, you may find you need to make a second batch of brining liquid.

Nutrition

Serving: 1 serving (132 grams) | Calories: 36 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 0.1 g | Saturated Fat: 0.02 g | Polyunsaturated Fat: 0.02 g | Monounsaturated Fat: 0.01 g | Sodium: 15 mg | Potassium: 105 mg | Fiber: 1 g | Sugar: 6 g

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