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Home » Recipes

Quick & Spicy Pickled Cabbage with Jalapenos

Published: 11 Feb 2020 · Updated: 30 Sep 2021 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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Spicy Pickled Cabbage Pin
Spicy Pickled Cabbage Pin

This spicy pickled cabbage is a magical condiment that goes great on wraps, burgers, veggie dogs, tacos--or just eat it as a side dish. With minimal prep and a few simple ingredients, you can quickly create this epic vegan condiment.

pickled cabbage

If you're craving something that's sweet, sour, and spicy all at the same time, look no further than this quick pickled cabbage. It checks all the boxes and comes together in minutes! With a simple ingredient list and no fancy equipment required, anyone can make it. If you're not into spice, simply omit the jalapeño and swap the mustard powder for regular yellow mustard.

You'll love this Spicy Pickled Cabbage because it's:

  • Spicy & Delicious
  • Vegan/Vegetarian
  • Gluten-free
  • Quick & Easy
  • Perfect for topping Sandwiches, Salads, & More!

How To Make

This recipe is so simple. First, place your shredded veggies and sliced jalapeños in a large mason jar. It's okay if you have to really cram the veggies in because once the liquid hits, everything will compress.

How to make spicy pickled cabbage
How to make spicy pickled cabbage

Next, add all the ingredients for the pickling liquid in a small saucepan and bring to a boil, whisking to incorporate the ingredients. After the liquid comes to a boil, take off the heat and pour directly into the mason jar. Use a spoon to push all the veggies under the liquid.

And that's it! Prepare ahead of time, or make and serve. The flavors will be more intense if you make it an hour or more in advance, but if you're short on time you can eat it (almost) right away. (Wait at least 10 minutes).

So pink!

Store the rest in a mason jar or other airtight container in the refrigerator, and you'll enough have spicy pickled cabbage at your fingertips for several meals!

bbq jackfruit
How to make spicy pickled cabbage

Storage Tips

  • Store in the refrigerator for up to 2 weeks.
  • Do not store at room temperature.
  • I haven't tried freezing this recipe, but it can probably be done. You'll just need to fully defrost before eating it.

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How to make spicy pickled cabbage

Spicy Pickled Cabbage

This spicy pickled cabbage is a magical condiment that goes great on wraps, burgers, veggie dogs, tacos--or just eat it as a side dish. With minimal prep and a few simple ingredients, you can quickly create this epic vegan condiment.
5 from 1 vote
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Prep Time 10 mins
Cook Time 5 mins
resting time 1 hr
Course Condiment, Side Dish
Cuisine American
Servings 10

Equipment

Cutting Board
Sharp Knife
small sauce pot
large glass jar for storage

Ingredients
  

  • 1 cup diced or shredded green cabbage
  • 1 cup diced or shredded purple cabbage
  • 1 cup shredded carrots
  • 2 diced jalapenos

Pickling Liquid Ingredients

  • 1 cup rice or white wine vinegar
  • 1 cup water
  • ¼ cup date syrup, maple syrup, or agave syrup
  • 1 tablespoon mustard powder
  • 1 tablespoon oregano
  • fresh cracked pepper
  • 1 teaspoon salt

Instructions
 

  • Thinly slice or shred the cabbage and carrots. (Or buy pre-shredded.) Place in a large mason jar. (You just might have to push it down to get it all in, but that's okay because once the liquid hits, the size of the veggies will reduce.)
  • Carefully wash and prepare the jalapenos. Slice into rings or half moons. Remove the seeds for less heat or leave them in for a real kick! Add the jalapenos to the jar with the veggies.
  • In a small sauce pot, add the remaining ingredients and bring to a quick boil, stirring or whisking until the syrup and spices are incorporated.
  • Remove pot from heat and pour slowly over the veggies in the jar. Once all the liquid is in the jar, use a spoon to push the the veggies below the surface of the liquid. Place the lid over the jar but don't seal (it will pop!)
  • I recommend waiting one hour before serving. However, if you're short on time, the pickled cabbage will be ready to eat in about 10 minutes.
  • Store leftovers in a sealed glass jar in the refrigerator for up to two weeks.
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Notes

  • These are quick pickled veggies and therefore should NOT be stored at room temperature. Use proper preparation and sterilization whenever canning food.
Keyword pickled cabbage
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Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! I love creating simple and comforting vegan food for the whole family. Most of my recipes are healthy, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

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