Quick Pickled Red Cabbage And Red Onions- An Easy Condiment To Perk Up Salads And Sandwiches

This is a simple recipe for quick pickled red cabbage and pickled red onions that is sure to add a healthy boost and some crunchy tangy zest to your sandwiches, salads, and Buddha bowls. I'm all for quick and easy.

In the past, I've made pickled red cabbage, and on other occasions I've made only pickled red onions. We enjoy them both. The other day, my husband said, "why not just pickle them together"!!!

Pickled Red Cabbage Alone

Duh! I was intrigued with the idea and tried it right away. Truthfully it is a winner. 

Pickled Red Onion Alone

This quick pickling method is fast, easy, and delicious. It takes very little time and effort to get good results. 

Pickled vegetables are great to have on hand and make a great topping to any sandwich, added to a salad, or included in a Buddha bowl.    

              

Here are a few ways to enjoy it:

• Sandwiches and wraps: Add a spoonful to your favorite sandwich or veggie wrap for extra flavor and crunch.
• Salads: Mix it into a green salad or a grain salad for a little tang and a beautiful splash of color.
• Buddha bowls: Add it to a bowl of rice or quinoa, beans, tofu, and vegetables. It brings all those flavors together.
• Veggie burgers (or burgers) : Use it as a topping for a burger.
• Grain bowls: Combine it with roasted vegetables, chickpeas, and your favorite whole grains.

Keep Refrigerated

The great thing about this recipe is that it can stay in the refrigerator for 2-3 weeks and the flavors just get better and better while the cabbage maintains its crunch. 

A few things are important for keeping them fresh:

• Store them in a clean, airtight glass jar or container.
• Keep them refrigerated at all times.
• Make sure the vegetables are mostly covered with the pickling liquid.
• Use a clean utensil each time you take some out.
• If you notice an unpleasant odor, mold, bubbling that wasn't there originally, or a slimy texture, it's time to throw them out.

Ingredients: 

1/2 medium cabbage sliced thin (shredded)

1 cup of red onions, sliced in rings

2 teaspoons of salt

2 teaspoons of sugar. or maple syrup 

1 cup of vinegar (white vinegar or rice vinegar or a combo) 

Directions: 

Add the vinegar, sweetener, water and salt to a medium sauce pan. Bring to a boil, stirring to dissolve the sugar. Add in the cabbage ( not the onions) and cook for 2 minutes. Remove and place in a bowl to cool on the counter. When cool, add in the red onion, mix and put into a sterile clean jar making sure the liquid covers all the vegetables.  Cover and store in the refrigerator for 3 hours (or more) before eating. Store leftovers in the refrigerator.

How Long Do Pickled Cabbage and Onions Last?

One of the best things about making quick-pickled cabbage and onions is that they keep well in the refrigerator for up to 2 weeks, so you can make a jar and have them ready whenever you need a little something extra for a meal.(We finished our batch in 3 days)

I usually like to make a small batch because they are so quick and easy to prepare. That way, I have a jar in the refrigerator ready to add to salads, sandwiches, grain bowls, tacos, or just about anything that could use a little extra crunch and tang. If you prefer, you can make them separately using the same method but do not cook the onions. Just pour over the juice. 

Do you make pickled vegetables ? What do you make and how do you usually use them. 

My Notes: 

This is the beginning of cabbage season at the local farms. This is a great way use it. I also add sliced cabbage to salads. 

 Red Cabbage is Nutritious

•  Antioxidants that are being studied for their potential role in protecting cells from oxidative damage and to help lower inflammation. This is important anytime, but especially as we age.

• Vitamin C, Vitamin K, B-6, Potassium 

• Fiber:

• Cruciferous vegetables, such as red cabbage, contain natural sulphur compounds, which are being studied for their potential health benefits for reducing health risks.

• Low in calories: Red cabbage adds volume, crunch, and nutrients to meals without adding many calories.

The local farmer where I got tomatoes, zucchini, and peppers all summer has 
now switched to pumpkins!!

HAPPY THANKSGIVING TO OUR CANADIAN FRIENDS!

Sunset The Other Day