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5 from 2 votes

Easy Quick Pickled Cabbage

Learn how to make German Quick Pickled Carrots and Cabbage. Our easy pickled vegetables recipe features vinegar, sugar and pickling spices.
Prep Time10 minutes
Cook Time2 minutes
2 hours
Total Time2 hours 12 minutes
Course: Side Dish
Cuisine: german
Keyword: Pickled Carrots and Cabbage
Servings: 10
Calories: 37kcal

Equipment

  • French Knife or Mandoline
  • saucepan
  • measuring cups
  • measuring spoons
  • Large Mixing Bowl
  • Mason Jars

Ingredients

  • 2 lb Green Cabbage
  • 1 Large Carrot thinly sliced
  • 1 1/4 cup Water
  • 1 1/4 cup Apple Cider Vinegar
  • 1 1/2 tsp Kosher Salt
  • 2 tsp White Sugar
  • 1/8 tsp Red Pepper Flakes
  • 4 Garlic Cloves sliced
  • 2 tsp Pickling Spices

Instructions

  • Using a French knife, mandoline, or food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.
  • Thinly slice the carrot. Set aside.
  • Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes.
  • Toss the shredded cabbage and thinly sliced carrot in a bowl and then pour the hot brine over it.
  • Divide the brined cabbage and carrots between mason jars, layering evenly with the garlic slices and pickling spices.
  • Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, keep cold for 24 to 48 hours before serving.

Nutrition

Calories: 37kcal | Carbohydrates: 7.5g | Protein: 1.3g | Fat: 0.1g | Sodium: 372mg | Potassium: 204mg | Fiber: 2.5g | Sugar: 4.2g | Calcium: 43mg | Iron: 1mg