Tangy Pickled Cabbage with Bell Peppers and Carrots

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Pickled vegetables bring a burst of flavor and color to any meal, and this pickled cabbage recipe with bell peppers and carrots is no exception. Whether you’re looking for a vibrant side dish, a zesty salad topping, or a delicious addition to sandwiches and tacos, this recipe offers a crunchy, tangy, and slightly sweet pickled treat. With a simple combination of fresh vegetables, vinegar, and seasonings, you’ll have a jar of pickled goodness ready to enjoy in no time. Let’s dive into this easy-to-make, colorful recipe!

Ingredients:

Produce:

  • 1 medium cabbage, shredded
  • 2 bell peppers (1 orange and 1 red), thinly sliced
  • 2 large carrots, peeled and julienned
  • 3 cloves garlic, thinly sliced

Baking & Spices:

  • 1 ½ tablespoons salt
  • ½ cup sugar

Oils & Vinegars:

  • ½ cup vegetable oil
  • ⅔ cup vinegar (white or apple cider vinegar)

Liquids:

  • 2 cups water

Instructions:

  1. Prepare the Vegetables: Start by shredding the cabbage finely and placing it in a large bowl. Thinly slice the bell peppers and peel and julienne the carrots, then add them to the bowl with the cabbage. Add the sliced garlic cloves as well, distributing them evenly among the vegetables.
  2. Make the Brine: In a medium saucepan, combine the water, salt, sugar, oil, and vinegar. Bring the mixture to a gentle boil over medium heat, stirring occasionally to ensure that the sugar and salt are fully dissolved.
  3. Mix the Brine with the Vegetables: Once the brine has reached a boil and everything is dissolved, carefully pour the hot brine over the prepared vegetables. Use a spoon or your hands to toss the vegetables, making sure everything is well coated in the brine.
  4. Let It Sit: Allow the vegetable and brine mixture to sit at room temperature for about 2-3 hours, stirring occasionally to ensure the vegetables are evenly marinated.
  5. Pack and Refrigerate: After the vegetables have marinated for a few hours, transfer them into sterilized glass jars or airtight containers. Press the vegetables down firmly into the jar, ensuring they are fully submerged in the brine. Seal the jars and refrigerate the pickled cabbage for at least 24 hours before serving to allow the flavors to fully develop.
  6. Serve and Enjoy: Your pickled cabbage is now ready to be enjoyed! Serve it as a refreshing side dish, or use it to add a tangy crunch to your favorite salads, sandwiches, or tacos.

Conclusion:

This pickled cabbage with bell peppers and carrots is a vibrant and zesty addition to your kitchen repertoire. The combination of crunchy vegetables and tangy-sweet brine creates a versatile dish that can brighten up any meal. The beauty of this recipe lies in its simplicity—you can prepare it quickly and have a batch of pickled vegetables ready to go in just a day. Whether you’re looking for a refreshing snack or a flavorful condiment, this pickled cabbage will surely satisfy your cravings!

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