Left with tons of leftover green cabbage? Try our cilantro and orange pickled cabbage and shallots to toss into a salad, spoon over a sandwich, or sprinkle into a rice bowl for a kick of acidity and bite!
Slice green cabbage, shallots, and green onions and roughly chop cilantro. Peel and grate the ginger. Set aside.
Place into a clean jar that has a lid.
2. Boil Pickling Liquid
Combine water, apple cider vinegar, orange (squeezed), brown mustard seeds, coriander seeds, peeled and grated ginger, salt, and sugar into a saucepan on the stovetop at high heat.
Boil for 5 minutes.
3. Add Pickling Liquid to the Jar
Pour pickling liquid into the jar of cabbage and shallots.
Allow cabbage and shallots to sit in the brine for 30 minutes uncovered. We have suggested using a jar with a lid to seal the pickled vegetables in the pickling liquid after it has cooled to refrigerate for future use.