Hot Pickle Cabbage
A tangy, spicy fermented cabbage pickle with garlic and red pepper, perfect as a condiment or side for flavorful meals, offering a zesty, crunchy bite.
Ingredients
Instructions
- Cut the cabbage into quarters and pack into a jar.
- Add salt, red pepper, and garlic to the jar.
- Boil vinegar and water together.
- Pour the hot vinegar and water mixture into the jar with the cabbage.
- Process in a hot water bath for 10 minutes.
Tips & Substitutions
For added depth of flavor, consider using a mix of vinegars such as apple cider and white vinegar. If you prefer less heat, adjust the amount of red pepper to your taste or substitute it with black pepper. Make sure to pack the cabbage tightly to prevent floating during processing. This method is adaptable, and you can incorporate additional spices like dill for a unique twist.
Serving Suggestions
These hot pickled cabbage jars make for a fantastic side dish, perfect alongside barbecued meats or as part of a charcuterie board. They pair beautifully with Audrey'S Pound Cake for a sweet contrast. Try them on tacos, or toss them into a summer salad for a spicy crunch. They can also be served as a tangy topping on sandwiches.
Storage & Reheating
Store the hot pickle cabbage in a cool, dark place after processing. Once opened, keep it refrigerated and consume within 2-3 weeks for best quality. To enjoy leftovers, simply serve them cold as a crunchy side, or incorporate them into salads or sandwiches for an extra zing. Reheat in a pan if desired, but cold is often best.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Pickle Cabbage contains roughly 91 calories, with 4g protein, 20g carbohydrates, and 0g fat. It is an excellent source of vitamin C (22% of the Daily Value). Note that it is relatively high in sodium, at 1758mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cabbage?
Yes, you can substitute green cabbage with Napa or Savoy cabbage for a different texture and flavor. Each type offers a unique taste, with Napa being slightly sweeter and more tender, which can enhance the overall dish.
How long does this recipe take to prepare?
The preparation time is relatively quick; it takes about 20-30 minutes to prep the ingredients and boil the vinegar solution. The processing time in a hot water bath adds another 10 minutes, making the total time around 40 minutes.
Is it necessary to process the jars in a water bath?
Yes, processing in a hot water bath is crucial for ensuring the preservation and safety of the pickled cabbage. It creates a vacuum seal that helps prevent spoilage and allows for long-term storage without refrigeration until opened.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).