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This sweet-and-salty quick pickled cabbage is great to have on hand for a topping for sandwiches, hot dogs or brats. Both green and red cabbage work well and maintain their crunch after marinating in the pickling liquid that imparts a subtle, spicy flavor thanks to chile peppers.

EatingWell.com, December 2021

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Credit: Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless

Recipe Summary

active:
15 mins
total:
1 day 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, vinegar, sugar and salt in a large pot; bring to a boil over medium-high heat. Immediately add cabbage, shallots and chile. Immediately remove from heat; stir and let cool completely, about 45 minutes. (The vegetables should be submerged in the liquid. If not, pack the mixture into the jar to marinate and cool at the same time. Keep the lid off the jar until the mixture is completely cooled, about 1 hour.)

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  • Pack the cooled mixture into a 1-quart glass jar; place thyme sprigs into the side of the jar. Cover tightly and refrigerate for at least 24 hours.

To make ahead:

Refrigerate for up to 3 weeks.

Equipment:

1-quart glass jar with lid

Nutrition Facts

2/3 cup
30 calories; sodium 303mg; carbohydrates 7g; dietary fiber 2g; protein 1g; sugars 4g; vitamin a iu 139IU; potassium 157mg.
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