I’m a chick that loves all things pickled. I could put any pickled vegetable on just about any dish and love it. Which brings me here to talk about quick pickled cabbage. I myself do not love the pickling process. Nor would I call myself a pro-pickler, but I do love a batch of quick pickled cabbage, because I’ll burn through a jar before it ever have a chance to go bad. I love it on salads, in a falafel wrap (my favorite) or on a big bean & quinoa burger. I also love sauerkraut, but that post is for another day.

So, if you have an idle cabbage in your fridge right now, on the verge of going to waste because you didn’t make that slaw or stir fry this week, grab it, slice it up, and quick pickle it.

quick-pickled cabbage

Patty Malcolm | Chickfoodtv

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Prep Time 15 mins

Total Time 4 hrs 15 mins

Servings 10 servings

Ingredients

  

1x2x3x

• 1 small/medium head red cabbage
• 1 cup water
• 1/2 cup apple cider vinegar
• 1/2 cup red wine vinegar
• 3 teaspoons maple sugar organic pure maple sugar
• 3 garlic cloves  smashed
• 1/4 teaspoon ground cloves
• generous pinch of salt 
• sliced jalapeños with seeds  optional

Instructions

 

• SLICE. Slice your cabbage in half, remove the core, and thinly slice cabbage.
• MIX. In a medium mixing bowl, add all ingredients (except for the cabbage) and whisk until sugar dissolves. Once dissolved, add sliced cabbage to bowl and mix thoroughly with large spoon.
• STUFF. Stuff cabbage tightly into two mason jars. Split the liquid mixture by pouring remaining liquid over cabbage in jars. The liquid will not cover all the cabbage. As the cabbage softens it will start to release water.
• CLOSE. Tightly close jars with lids and leave on the counter top for at least 4 hours before serving. The last hour or two, I will usually flip the jar of cabbage upside down so that all the cabbage is covered in the liquid.
• SERVE & ENJOY! Enjoy as a topping or a side. Refrigerate leftovers for up two weeks.

Notes

1. LIQUID. At first the liquid will not cover all of the cabbage, but the cabbage starts to soften and release water, so it will be fully covered after just a few hours. Best served at least 1 day after making. Keeps for about 2 weeks in the fridge.
2. SMASH. To smash a garlic clove, remove the peel and press against the cutting board with the flat part of your knife firmly. 
3. JALAPENOS. I like to add sliced jalapeños with seeds to one jar for a bit of a kick.

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