Quick-Pickled Cabbage with Cherry Vinegar
Add a tangy crunch to tacos, sandwiches, salads, and more! In just a few minutes you can have pickled cabbage ready for your next meal.
Quick-Pickled Cabbage with Cherry Vinegar
Erika Hallstedt
15 minutes
Add a tangy crunch to tacos, sandwiches, salads, and more! In just a few minutes you can have pickled cabbage ready for your next meal.
Ingredients
- 1 cup of shredded red cabbage (a food processor makes this fast)
- 2/3 cup of boiling water
- 2/3 cup of Red Truck Cherry Vinegar
- 2 tsp honey/maple syrup/sugar
- 2 tsp salt
Directions
Place shredded cabbage in a mason jar or glass bowl (must be able to hold at least two cups)
Combine hot water, Cherry Vinegar, honey (or sweetener of choice), and salt and pour over the shredded cabbage.
Give it a shake/stir to dissolve all sugar and salt.
Loosen lid and allow to cool to room temperature (about two hours), then seal the container and move it to the fridge.
If airtight, your pickled cabbage will last 2-3 weeks in your fridge!