It’s so easy to make quick pickled vegetables, a tasty condiment or side dish on your dinner plate. Quick pickled cabbage is a tasty way to preserve cabbage and add flavor to your meals.
Is Pickled Cabbage Same as Sauerkraut?
Well this is a yes and no answer. Sauerkraut is a type of pickled cabbage, usually the type you buy in glass jars in the grocery store. It’s been heat treated and canned with a long shelf life. There is also traditional sauerkraut which is fermented naturally and full of probiotics. I’ve made a Spicy Sauerkraut recipe you can check out. It’s a another version of pickling cabbage. This Quick Pickled Cabbage recipe is pickled with vinegar and salt, needs refrigeration and doesn’t have a long shelf life. All 3 types of pickled cabbages have different flavours and benefits. I love how quick and easy this pickled cabbage recipe is.
How Long Does Pickled Cabbage Last?
When pickling, it’s important to get the ratio of vinegar and water in the brine correct, especially when water canning. Often people have a ratio of 50:50 with vinegar to water that they bring to a boil. This is a quick pickled cabbage recipe, so the vinegar ratio is a little bit lower. I usually keep this in the fridge for about a week in a sealed glass jar.
What to serve with Pickled Cabbage?
I initially started making homemade pickled cabbage to make a Russian Beet and Potato Salad called Vinegret. It adds the perfect amount of vinegar and crunchiness to the potato salad. Otherwise I will add it on top of burgers, use as a condiment in tacos or tortilla wraps. You can also add some grated carrot with the grated cabbage when making this recipe. It’s an easy way to add more vegetables to your diet as a side dish, almost like a pickled salad. You could even add it to a grazing platter or charcuterie board.
How Easy is it to Make?
This is the best part, it’s super easy. If you have a mandolin slicer, you can carefully slice the red or green cabbage very thinly. Otherwise just use a knife and a cutting board, taking care to slice the thick pieces. I also finely dice an onion into the cabbage mix. Some people grate a carrot into the mix as well. Pouring the hot brine over the mix to start the pickling process. The pickling brine melds all the flavors together, creating the perfect condiment. It can be ready in 30 minutes, but I leave it on the counter overnight before putting it in glass jars and refrigerating it in the morning. I don’t recommend skipping the onion, that’s what adds all the flavor!
Tangy and crunch, quick Pickled Cabbage is the perfect condiment. Enjoy as a side with your meat, or on top of your burger or tacos. Bon Appetit! Приятного аппетита!
Quick Pickled Cabbage
Tangy and crunchy, quick Pickled Cabbage is the perfect condiment. Enjoy as a salad side with your meal, or on top of your burger or tacos or as a fresher substitute for sauerkraut.
- 1/2 cabbage shredded or sliced
- 1 onion finely diced
- 1 cup boiling water
- 1/2 cup white vinegar
- 1 teaspoon salt heaping teaspoon
- 1 teaspoon sugar heaping teaspoon
- 1 carrot, grated optional
Thinly slice/shred the cabbage into strips and place into a bowl. Finely dice the onion and mix with cabbage.
Add the vinegar, salt and sugar to the boiling water and pour over the cabbage mixture. Using your hands, mix and massage the brine through the cabbage for a minute. Allow to sit for at least 30 minutes, but best to be left overnight. Keep it refrigerated.