Crunchy Sweet & Tangy Cabbage Pickles is a special recipe of mine that adds a delightful twist to any meal. One sunny afternoon, I decided to experiment with some leftover cabbage sitting in my fridge. As I sliced the purple and green cabbage, their vibrant colors sparked my creativity. I remembered how much my family loved pickles, so I thought, why not try my hand at making Crunchy Sweet & Tangy Cabbage Pickles? The sweet and tangy flavors meld beautifully, making this recipe perfect for summer barbecues or cozy winter meals.
Chopping the Vegetables
With my chef’s knife in hand, I chopped the fresh vegetables, enjoying the crisp sound of the knife against the cutting board. I shredded the cabbage finely and julienned a small carrot into matchsticks, creating a rainbow of colors that filled my kitchen. I sliced some garlic and red onion to add depth to my Crunchy Sweet & Tangy Cabbage Pickles. As I prepared the pickling brine, the scent of distilled vinegar mixed with palm sugar filled the air, making my mouth water. This part of the process felt magical; I could already picture the pickles alongside our family dinners.
The Fermentation Process
After combining the vegetables with the brine in a sterilized jar, I sealed it tightly and gave it a good shake. I loved this moment of anticipation, knowing that in just 24 hours, my pickles would transform into something extraordinary. The fermentation process always feels like a little miracle in the kitchen. I often check on them, releasing any built-up gases. As I waited, I thought about all the ways I would enjoy my Crunchy Sweet & Tangy Cabbage Pickles—as a side dish, a topping for tacos, or even a refreshing snack on a hot day.
The Perfect Bite
The next day, I opened the jar and was greeted by the beautiful crunch and vibrant colors of my pickles. The first taste was incredible—the perfect balance of sweet and tangy flavors danced on my palate. I felt a rush of pride knowing I had created something delicious and healthy. My Crunchy Sweet & Tangy Cabbage Pickles quickly became a family favorite, and I loved sharing them with friends. Now, every time I make them, I remember that sunny afternoon in my kitchen, filled with laughter and the joy of cooking.
Table of Contents
Chef’s Notes- Crunchy Sweet & Tangy Cabbage Pickles
- Sterilization Matters: Always sterilize your jar and lid before use to prevent unwanted bacteria from spoiling your pickles. You can do this by boiling them in water for 10 minutes or running them through the dishwasher on a hot cycle.
- Cut Evenly: For best results, ensure all vegetables are cut uniformly. This helps them pickle evenly and maintain a pleasing texture.
- Flavor Variations: Customize your pickles by adding ingredients like red pepper flakes for heat, fresh dill for a herby note, or mustard seeds for an extra crunch.
- Taste as You Go: The balance of sweetness and tanginess can vary based on your taste preference. Feel free to adjust the sugar and vinegar amounts to suit your palate.
- Fermentation Time: If you prefer a more intense flavor, allow the pickles to ferment at room temperature for an additional 12-24 hours before transferring them to the refrigerator. Just remember that the longer they sit, the more tangy they will become!
- Serving Suggestions: These pickles are incredibly versatile! Serve them alongside grilled meats, as a crunchy topping on tacos, or mixed into salads for an added flavor boost.
- Storage Tips: Store your pickles in the refrigerator and consume within 3 weeks for the best flavor and crunch. If you notice any signs of spoilage (such as off smells or mold), discard the pickles immediately.
Crunchy Sweet & Tangy Cabbage Pickles
4
portions15
minutes10
minutes235
kcal24
minutes0
minutesExperience the perfect balance of sweet and tangy flavors with our Crunchy Sweet & Tangy Cabbage Pickles! This vibrant side dish is incredibly easy to prepare, making it an ideal addition to any meal. Whether you’re looking to spice up your appetizers, salads, or banchan, these pickles offer a delightful crunch that will tantalize your taste buds. Perfect for health-conscious food lovers, this customizable recipe allows you to adjust sweetness and tanginess to your liking. Dive into the world of quick and delicious pickling with a recipe that’s sure to become your new kitchen favorite!
Ingredients
3 ½ ounces finely shredded purple cabbage
2 ounces crisp green cabbage thinly sliced
1 ounce red onion thinly cut
1 small carrot julienned into matchsticks
1 clove garlic thinly sliced
¾ cup white distilled vinegar
¾ cup boiling water
1 ¼ ounces palm cane sugar
2 teaspoons sea salt
- Alternative Ingredients:
Purple Cabbage: Substitute with red cabbage or Napa cabbage.
Green Cabbage: Use savoy or napa cabbage instead.
Onion: Replace with shallots or green onions.
Carrot: Swap with daikon radish or zucchini.
Garlic: Use garlic powder or omit for a garlic-free version.
Distilled Vinegar: Substitute with apple cider vinegar or white wine vinegar.
Palm Sugar: Replace with brown sugar or honey.
Sea Salt: Use kosher salt or regular table salt.
Boiling Water: Can be substituted with hot water.
Directions
- Preparing the Vegetables: Begin by thoroughly sterilizing a 76 oz glass jar with its lid. This ensures your pickles remain free from unwanted bacteria. Let the jar dry completely before setting it aside to avoid diluting the pickling brine. *(Time: 5 minutes)*
- Chopping Ingredients: Finely shred the purple and green cabbages, then thinly slice the onion and garlic. Julienne the small carrot into matchstick-sized pieces. Allocate approximately 10 minutes for this preparation to ensure uniform sizes for even pickling. *(Time: 10 minutes)*
- Making the Brine: In a separate container, combine the palm cane sugar with sea salt using a mortar and pestle. This helps in dissolving the sugar and salt more effectively. Slowly pour in the boiling water and distilled vinegar, stirring until fully dissolved. *(Time: 5 minutes)* Place the prepared vegetables into the sterilized jar, layering them evenly. Pour the brine mixture over the vegetables, ensuring all ingredients are submerged. Seal the jar tightly and give it a good shake to distribute the flavors evenly. *(Time: 5 minutes)*
- Fermentation Process: Allow the jar to sit at room temperature for 24 hours, giving the flavors time to meld and the cabbage to pickle properly. After 24 hours, open the lid briefly to release any built-up gases before resealing the jar tightly. *(Time: 24 hours)*
- Storage and Consumption: Transfer the sealed jar to the refrigerator to slow down the fermentation process and maintain freshness. Your pickled cabbage is ready to eat after a day and can be consumed as needed. Enjoy within 3 weeks for the best flavor and texture. *(Time: Ongoing)*
Equipment
- Chef’s Knife
- Cutting Board
- measuring cups and spoons
Notes
- Ensure all vegetables are fully submerged in the brine to prevent spoilage. For added flavor, consider adding a few peppercorns or a slice of ginger. These pickles pair wonderfully with sandwiches, tacos, or as a crunchy topping for salads. To enhance tanginess, adjust the vinegar to sweetness ratio according to your preference. For a more intense flavor, let the pickles ferment longer before refrigerating.
Nutrition Facts
- Calories: 235kcal
- Carbohydrates: 50g
- Protein: 3g
- Fat: 0.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 250mg
- Fiber: 5g
- Sugar: 20g
- Vitamin A: 500IU
- Vitamin C: 20mg
- Calcium: 50mg
- Iron: 1mg
FAQs- Crunchy Sweet & Tangy Cabbage Pickles
How long do the pickles need to sit before they are ready to eat?
The pickles can be consumed after just 24 hours, but for a richer flavor, it’s best to let them sit for 48 hours in the refrigerator.
Can I use other vegetables in this recipe?
Yes! Feel free to experiment with other vegetables like cucumbers, radishes, or even bell peppers. Just ensure that the pickling brine fully covers them.
What can I use instead of palm sugar?
If you don’t have palm sugar, brown sugar or honey can be used as substitutes. Just keep in mind that it may slightly alter the flavor profile.
Do I need to keep the pickles refrigerated?
Yes, to ensure the pickles stay fresh and safe to eat, they must be stored in the refrigerator after the initial fermentation period.
How do I know if my pickles have spoiled?
Signs of spoilage include off smells, unusual colors, or visible mold on the surface. If any of these occur, discard the pickles to avoid any health risks.
