Description
This tangy and crunchy pickled cabbage with carrots is a perfect side dish that adds a burst of flavor to any meal. Simple to make and full of vibrant colors, it’s a must-try for any pickle lover.
Ingredients
Scale
- 1 medium head of green cabbage, shredded
- 2 large carrots, grated
- 1 cup 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 the shredded cabbage and grated carrots. Toss them together to mix evenly.
- In a saucepan, combine the vinegar, water, sugar, and salt. If using, add mustard seeds, black peppercorns, and red pepper flakes.
- Heat the mixture over medium heat, stirring until the sugar and salt dissolve completely.
- Once dissolved, bring the mixture to a boil, then remove it from heat.
- Pour the hot pickling liquid over the cabbage and carrots in the bowl. Stir well to ensure everything is coated.
- Transfer the mixture into sterilized jars, packing it tightly. Pour any remaining liquid over the top, ensuring the veggies are submerged.
- Seal the jars with lids and allow them to cool to room temperature.
- Refrigerate the jars for at least 24 hours before serving to allow the flavors to develop.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- This pickled cabbage can be stored in the refrigerator for up to 2 weeks.
- Feel free to add other spices like coriander seeds or dill for different flavor profiles.
Keywords: pickled cabbage, pickled carrots, quick pickles, refrigerator pickles, easy pickled vegetables, tangy cabbage salad