Pickled Red Cabbage

Name: Pickled Red Cabbage
Cook time: 10 min
Total time: 10 min
Yield: 4 cups
Ingredients: 4 cups shredded red cabbage (about 1/2 medium head); 2 garlic cloves, halved; 1 teaspoon whole peppercorns; 1 cup water; 1 cup cider vinegar; 1 tablespoon sugar; 2 teaspoons salt

Total Time Prep: 10 min. + chilling

Yield 4 cups

Test Kitchen Approved

Our pickled red cabbage recipe is crisp, crunchy and just plain gorgeous. It's bursting with bright and tangy flavor.

Ingredients

4 cups shredded red cabbage (about 1/2 medium head)
2 garlic cloves, halved
1 teaspoon whole peppercorns
1 cup water
1 cup cider vinegar
1 tablespoon sugar
2 teaspoons salt

Directions

In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring the water, vinegar, sugar and salt to a simmer until sugar and salt dissolve. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars if desired; seal tightly. Refrigerate 48 hours before serving, and up to 1 month.

Nutrition Facts

1/4 cup: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 0 protein.

This bright and tangy pickled red cabbage is so pretty! The color is gorgeous, and the cabbage maintains a nice crunchy texture. Try it on your favorite sandwich. —Peggy Woodward, Shullsburg, Wisconsin

Recipe Creator