Pickled Cabbage with Jalapenos
Equipment
- Large mixing bowl
- Knife
- Cutting board
- Mason jars or any airtight container
- Saucepan
- Measuring cups and spoons
Ingredients
- 1 small head of green cabbage about 4 cups, thinly sliced
- 2-3 fresh jalapenos sliced
- 1 medium carrot peeled and julienned
- 1 small red onion thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds optional
- 1 garlic clove smashed
Instructions
- Prepare the vegetables: Thinly slice the cabbage, jalapenos, carrot, and red onion. Place all the vegetables into a large mixing bowl.
- Make the pickling brine:In a saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds (if using), and smashed garlic clove. Bring the mixture to a boil, stirring until the sugar and salt dissolve.
- Pickle the vegetables: Pour the hot brine over the sliced vegetables in the mixing bowl. Toss everything together to ensure the vegetables are fully coated with the brine.
- Pack into jars:Transfer the vegetables and brine into clean mason jars, pressing down to submerge the vegetables. Let them cool to room temperature, then seal the jars tightly.
- Pickling time: Refrigerate for at least 2 hours to let the flavors develop. For a more intense flavor, let the cabbage pickle overnight.
- Serve: Once pickled, the cabbage can be enjoyed straight from the jar. Garnish with fresh cilantro before serving if desired.
Video
Notes
- Customize the heat: Adjust the number of jalapenos to your spice preference. Removing the seeds will reduce the heat.
- Make it sweeter: Add more sugar if you prefer a sweeter pickling brine.
- Crunch factor: For extra-crunchy cabbage, don’t pour the hot brine directly over the vegetables. Let the brine cool first.
- Carbohydrates: 8g
- Protein: 1g
- Fat: 0g