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Tangy Pickled Cabbage and Peppers

by
S
Sophie

A delightful pickled mix of cabbage and peppers, perfect for adding a tangy crunch to your meals.

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Preparation time (min) 480 min
Cooking time (min) 20 min
Difficulty
Tangy Pickled Cabbage and Peppers

Ingredients

8 servings
|
  • 1 head
    Cabbage fresh or Napa cabbage
  • 2 whole
    Bell pepper red or Yellow bell pepper
  • 1/4 cup
    Pickling salt or Kosher salt
  • 1/2 cup
    Sugar or Honey
  • 2 cup
    White wine vinegar or Apple cider vinegar
  • 1 tbsp
    Mustard seed or Dill seed
  • 4 clove
    Garlic clove fresh or Garlic powder

Instructions

1

Slice the cabbage and bell peppers into thin strips.

Use a sharp knife or mandoline for even slices.

Ingredients needed for this step

cabbage bell pepper
2

In a large bowl, toss the sliced vegetables with the pickling salt. Cover and let sit for 8 hours.

Place a weight on top to press the vegetables and draw out moisture.

Ingredients needed for this step

cabbage bell pepper pickling salt
3

Rinse the vegetables thoroughly and drain well.

Ensure all excess salt is rinsed off to avoid overly salty pickles.

Ingredients needed for this step

cabbage bell pepper
4

In a saucepan, combine the sugar and vinegar. Bring to a boil, then let it cool slightly.

Stir constantly to dissolve the sugar completely.

Ingredients needed for this step

sugar white wine vinegar
5

Pack the vegetables into sterilized mason jars, layering with mustard seeds and garlic cloves.

Pack the jars tightly to minimize air gaps.

Ingredients needed for this step

cabbage bell pepper mustard seed garlic clove
6

Pour the vinegar mixture over the vegetables, leaving 1/2 inch of headspace. Seal the jars with lids.

Use a funnel for easier pouring and to avoid spills.

Ingredients needed for this step

white wine vinegar
7

Process the jars in a boiling water bath for 20 minutes.

Ensure the jars are fully submerged in water for proper sealing.

8

Let the jars cool and store in a cool, dark place for at least 3 weeks before consuming.

Label the jars with the date for easy tracking.

Nutrition Facts (100g)

Calories 25 kcal
Fat 0.1 g
  • Saturated Fat: 0 g
Carbohydrates 5.5 g
Fiber 1.5 g
Sugar 3.5 g
Protein 0.5 g

Learn More About This Recipe

📝

About this Recipe

Discover the perfect recipe for tangy pickled cabbage and peppers. This easy-to-make recipe combines fresh cabbage, bell peppers, and a flavorful pickling brine for a delicious condiment.
💪

Why This Recipe Is Good For You

This recipe is a great way to preserve fresh vegetables while creating a flavorful addition to your meals. It's low in calories and packed with vitamins.
💡

Tips & Tricks

Ensure the vegetables are packed tightly in the jars to maximize flavor absorption. Use fresh, high-quality ingredients for the best results.
🔄

Recipe Variations

You can add sliced onions or carrots for additional flavor and texture. Experiment with different spices like dill or coriander seeds.
🗄️

Storage Instructions

Store the sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and consume within a month.
📚

Recipe History

Pickling has been a method of preserving food for centuries, originating in ancient Mesopotamia. This recipe is a modern twist on traditional pickling methods.
🥗

Nutritional Information

This recipe is low in calories and fat, making it a healthy addition to your meals. It's also a good source of fiber and vitamins.
🍽️

Pairing Suggestions

Pair these pickled vegetables with sandwiches, burgers, or as a side to grilled meats for a tangy complement.

Tags

pickling vegetarian vegan healthy snack preserving

Recipe Categories

Cuisine

other

Meal Type

snack other

Course

side dish other

Cooking Methods

pickling boiling

Occasions

potluck snack family gathering summer cookout

Dietary Restrictions

vegetarian vegan gluten-free dairy-free low-sugar low-carb pescatarian paleo halal kosher macrobiotic keto

Seasons

all-season

Difficulty

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