Pickled cabbage is great on hot dogs tacos or just straight out of the ball jar! I have been making this for a long time and it’s so easy and fun to make! Adds a great crunch to anything you put it on or in, and it’s very healthy! This recipe will knock their socks off and make you a hit at the next get together!
The Best Pickled Cabbage
4 Pint Jars
Pickled Cabbage ROCKS! Absolutely amazing addition to hot dogs, brats, sausages, tacos, pork dishes, pulled pork and beef, fish tacos, or right outta the jar! Do this and You will be a HIT at parties, game days, family dinners!
1 medium head of red cabbage
2 small white onions
4 small whole cayenne peppers (can omit for heat limited palates)
4 cups water
2 cups white vinegar
1.5 tablespoons kosher salt
1.5 tablespoons white sugar
4 - one pint ball type jars
PER JAR BREAKDOWN:
For Cold Packing in Each Jar (before pouring hot brine in):
1/4 Medium Head of cabbage, Sliced in thin strips
1/2 Small White Onion
1 small whole cayenne pepper
Brine for 4 Pint Jars (you may have some leftover, no biggie):
4 Cups Water
2 Cups White Vinegar
1.5 Tablespoons Kosher Salt
1.5 Tablespoons White Sugar
Bring all brine ingredients to a rolling boil and then remove from heat
Gently and cautiously ladle hot brine over each jar of cabbage until 1/4” headspace is left
Put canning lids and rings on and hand tighten. Set on counter for 20 mins. You will hear the lids popping. Move to fridge.
Enjoy as early as 24 hours and for up to approx 2-3 weeks kept in fridge after each opening.
This is awesome on tacos and just pounding it with a fork right out the jar!
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Until all have eaten good food,