Quick Pickled Cabbage & Carrots

Cabbage is grown and harvested in NC from May to mid-December. High in nutrition as well as water content, it’s no surprise that this biennial Brassica has been a culinary staple for millennia. 

Here’s a recipe to make the most of cabbage’s crunch!

Quick Pickled Cabbage & Carrots

INGREDIENTS

1/4 Head of cabbage (1 C. shredded)

2 Carrots, medium sized (~1 C. shredded)

1/4 Bunch cilantro (~1/4 C. chopped)

3-5 Slices of fresh ginger

1/2 tsp. Whole black peppercorn

1/3 C. Apple cider vinegar

2/3 C Water

1/2 tsp. Salt

2 tsp. Sugar

INSTRUCTIONS

Wash vegetables. Shred cabbage and carrots with grater or cut into thin slices. Chop cilantro.

Place vegetables into large jar or lidded glass container along with ginger and peppercorns, layering so ingredients are well-mixed. Leave about 1/2 inch between vegetables and the top of the container.

Mix vinegar, water, salt and sugar in a pot and bring to a boil. Stir until sugar and salt dissolve then remove from heat and pour over vegetables.

Push vegetables down to remove air and top with more vinegar mixture until they are completed covered.

You can eat immediately or let the vegetables sit for 12 hours to infuse flavor.

Keep in the refrigerator for 2-3 weeks.