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Quick Pickled Red Cabbage

A tangy and crunchy side that elevates any meal, this quick pickled red cabbage is customizable, easy to make, and perfect for tacos, salads, or snacking.
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Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Condiment, Side Dish
Cuisine: American, Vegetarian
Calories: 15
Ingredients Method Notes

Ingredients
  

Cabbage and Brine Ingredients
  • 1 head red cabbage (small to medium) Choose a firm cabbage with vibrant leaves.
  • ½ cup water Filtered or tap, ensure it's at room temperature.
  • ½ tablespoon granulated sugar Adds sweetness; consider honey or agave for a natural option.
  • ½ teaspoon Himalayan salt Enhances the brining process; sea salt can also work well.
  • 4 cloves garlic (smashed) For a deeper flavor, you can leave the skins on.
  • ½ cup red wine vinegar You can use apple cider vinegar for a different twist.
  • 1 tablespoon paprika Gives a smoky flavor; adapt according to your spice preference.

Method
 

Preparation
  1. Create the brine by pouring ½ cup of water into a large mixing bowl, adding sugar and salt, then stirring until dissolved. Mix in smashed garlic, paprika, and red wine vinegar.
  2. Slice the red cabbage into thin pieces using a sharp knife or mandolin, ensuring uniform thickness.
  3. Combine sliced cabbage and brine in a large mixing bowl, stirring to ensure all cabbage is well-coated.
  4. Cover the bowl with a lid or plastic wrap and marinate at room temperature for about 6 hours.
  5. After marination, transfer to the refrigerator to chill. Quick pickled red cabbage can be enjoyed immediately but tastes better after a day.

Notes

For a tangier taste, let the cabbage marinate longer. Store in an airtight container for up to 2 weeks. This recipe is vegan and gluten-free, and can be made sugar-free using a sugar alternative.