Pickled Red Cabbage - Sugar Free
Easy and quick pickled red cabbage, made with just a handful of simple ingredients and NO sugar. It adds beautiful acid and brightness to your favorite dishes!
Servings: 8 servings
Calories: 25kcal
Equipment
Ingredients
- ½ head purple cabbage about 4 cups shredded
- 1 cup apple cider vinegar
- ½ cup water
- 2 tablespoons lime juice from 1 large or 2 small limes
- ½ teaspoon salt
- 1 clove garlic
Optional Ingredients
- ½ jalapeno thinly sliced
- ½ teaspoon black peppercorns
- ½ teaspoon coriander
- ¼ teaspoon red pepper flakes
Instructions
- Cut the cabbage in half and cut away the large stem. Use a mandolin, sharp knife, or food processor set to shred to thinly slice the cabbage. Transfer the cabbage to a large bowl.
- Heat the vinegar, lime juice, water, salt, garlic, and jalapeño or any optional ingredients (if using) in a small sauce pan over medium heat. Bring to a simmer, then remove it from the heat. Pour the vinegar mixture over the cabbage. Stir it gently so the vinegar coats the cabbage. Set the bowl aside on the countertop until cooled, about 1-2 hours.
- Place shredded cabbage into a wide mouth mason jar. Then pour brine liquid on top and loosely cover with lid. Let cool for 1-2 hours on counter. Then store in the refrigerator.
Video
Notes
To store: Transfer the pickled cabbage to a mason jar or other glass container. Cover and store in the refrigerator for up to 2 weeks.
Important: This recipe makes quick pickled red cabbage, which is not shelf stable. To store at room temperature, you would need to preserve it using a pressure canner.
Nutrition
Serving: 112.5g | Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 163mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 617IU | Vitamin C: 32mg | Calcium: 29mg | Iron: 1mg
