Description
A tangy and crunchy pickled cabbage with carrots recipe that’s perfect as a side dish or topping for various meals.
Ingredients
Scale
- 1 medium head of green cabbage, shredded
- 2 large carrots, peeled and julienned
- 1 cup distilled white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds (optional)
- 1 teaspoon black peppercorns (optional)
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- In a large bowl, combine shredded cabbage and julienned carrots.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar dissolves.
- Pour the hot vinegar mixture over the cabbage and carrots. If using, add mustard seeds, black peppercorns, and red pepper flakes.
- Mix well to ensure vegetables are fully coated with the brine.
- Transfer to sterilized jars and seal tightly. Let cool to room temperature.
- Refrigerate for at least 24 hours before serving to let flavors meld.
Notes
- For a spicier version, increase the amount of red pepper flakes.
- This pickled cabbage can be stored in the refrigerator for up to 2 weeks.
- Serve as a side dish or as a topping for sandwiches and tacos.
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 10
- Sodium: 300
- Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 1
- Cholesterol: 0
Keywords: pickled cabbage, pickled carrots, cabbage slaw, fermented vegetables, quick pickles, vegetable side dish