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–+ servings

Pickled Red Cabbage

Sue Lau
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5 from 14 votes
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Prep Time 2 hours
Pickling Time 5 days
Course Pantry Staples
Cuisine American
Servings 16
Calories 34 kcal

Ingredients
  

Vegetables:

  • 1 cup thinly sliced onion
  • 1 cup shredded carrots
  • 1-3/4 pound red cabbage cored and shredded
  • 2 tablespoons canning salt

Brine:

  • 2 cups water
  • 2 cups apple cider vinegar
  • 2 teaspoons salt
  • 2 teaspoons minced garlic
  • 1 teaspoon grated ginger root
  • 1 teaspoon black pepper
  • 1 teaspoon yellow mustard
  • 6 tablespoons granulated sugar

Instructions
 

  • Toss vegetables with salt and allow to wilt at room temperature for 2 hours.
  • Rinse and drain vegetables thoroughly with cold water 5-6 times.
  • Pack vegetables into two quart canning jars.
  • Heat brine to boiling then pour over vegetables in the jars.
  • Cover with removable caps and allow to cool to room temperature.
  • Refrigerate for 4-5 days to pickle, then keep refrigerated until used.
  • Will keep several months.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 34kcalCarbohydrates: 7gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1177mgPotassium: 84mgFiber: 1gSugar: 6gVitamin A: 1417IUVitamin C: 5mgCalcium: 13mgIron: 0.2mg
Keyword pickles
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