Quick Pickled Onions & Cabbage

If you open my fridge, you can usually find a large jar of this pickled topping.  Great on everything from sandwiches to breakfast savory oatmeal bowls , I think you’ll enjoy how easy it is to make as much as how tasty it is.

This is another recipe that I usually just wing, eyeballing the amounts based on how much I want to make. However, here is an estimate of the measurements for first timers to this quick pickling.

1 Red Onion
1 cup Red Cabbage
1 cup Apple Cider Vinegar
2 tablespoons of sugar (coconut sugar works well but if refined is all you have, go for it!)
1 1/2 teaspoons kosher salt
*Optional : 1 thinly slices jalapeño

Slice the onion and cabbage as thin as possible, preferably on a mandolin slicer for super thin and even slices.  Pack the sliced veggies into a large glass jar, or glass container with a tight lid.

In a small bowl, whisk together sugar, salt and vinegar until the salt and sugar are dissolved.  Pour the liquid over the cabbage and onion mixture, and let sit at room temperature for at least one hour before digging in.

Refrigerated leftovers will last up to two weeks.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: