Pickled Red Cabbage
Serves 6
This easy pickled cabbage recipe is a delicious topping for tacos, sandwiches, and more! It has a sweet and tangy taste, crunchy texture, and vibrant red color. It keeps well in an airtight jar in the refrigerator for about 2 weeks.
Ingredients
- 3 packed cups shredded red cabbage, ¼ to ½ cabbage
- ½ cup thinly sliced red onion
- 1 garlic clove, smashed, cut into pieces if using multiple jars
- 1 cup apple cider vinegar
- 1 cup water
- 2 teaspoons cane sugar
- 2 teaspoons sea salt
- 1 teaspoon whole cumin seeds, optional
Instructions
- In a large lidded jar or 3 smaller (16-ounce or similar) jars, place the cabbage, onion, and garlic.
- In a small pot over medium heat, combine the apple cider vinegar, water, sugar, salt, and cumin seeds, if using. Simmer until the sugar and salt dissolve, about 1 minute. Pour the brine over the cabbage mixture in the jar(s).
- Cover and shake gently to submerge the cabbage in the brine. Uncover and let cool to room temperature, pressing the cabbage down if needed to fully submerge it. Cover and chill for at least 1 hour or overnight.