Pickled Red Cabbage Recipe (No Added Sugar)
This quick pickled red cabbage recipe has fiber and antioxidants, with no added sugar. A crunchy topping for sandwiches, salads, and bowls.
Servings: 6 servings
Calories: 41kcal
Ingredients
- 1 small head red cabbage about 4 to 5 cups thinly shredded
- 1 cup apple cider vinegar labeled 5% acidity
- ½ cup water
- 2 tablespoons fresh lime juice
- ½ teaspoon salt preferably low-sodium (optional)
- 1 clove garlic lightly crushed
- ½ jalapeño thinly sliced, optional
- ½ teaspoon black peppercorns optional
- ½ teaspoon coriander seeds or ground coriander, optional
- ¼ teaspoon red pepper flakes optional
Instructions
- Shred the cabbage: Remove damaged outer leaves and rinse the cabbage. Cut into halves or quarters. Use a cabbage peeler to shave thin ribbons from a cut face, keeping the cabbage stable and your fingers clear of the blade. Alternatively, use a sharp knife, mandoline with a hand guard, or food processor fitted with a slicing disc. Discard the tough core.
- Measure: Transfer 4 to 5 cups shredded cabbage to a large heatproof glass or stainless-steel bowl.
- Make the brine: Combine the vinegar, water, lime juice, low-sodium salt, garlic, and jalapeño in a small saucepan. Add the peppercorns, coriander seeds or ground coriander, and red pepper flakes, if using. Bring to a simmer, stirring to dissolve the salt, then remove from the heat.
- Combine: Pour the hot brine over the cabbage. Toss well with tongs and gently press the cabbage into the liquid.
- Cool and pack: Let cool briefly, tossing occasionally as the cabbage softens. Pack into clean jars, pour in all the brine, and gently press the cabbage down.
- Refrigerate: Cover and refrigerate within 2 hours of preparation. Enjoy once chilled, or refrigerate overnight for the best flavor. Keep refrigerated and use within 2 weeks.
Notes
- Coriander: I use whole coriander seeds, but the same amount of ground coriander works, too.
- Milder flavor: Omit the jalapeño and red pepper flakes.
- Serving: Pair with lentils, beans, or tofu and a squeeze of fresh lime.
- Refrigerator pickle: This recipe is not suitable for canning or room-temperature storage.
Nutrition
Calories: 41kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 30mg | Potassium: 274mg | Fiber: 2g | Sugar: 4g | Calcium: 51mg | Iron: 1mg
