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Pickled Cabbage on Plate, taking a spoonful.
Cilantro and Orange Pickled Cabbage and Shallots
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!
5 from 1 vote
Prep Time 35 minutes
Cook Time 5 minutes
Course Side Dish
Cuisine Fusion
Servings 15
Calories 27 kcal

Ingredients
  

Pickling Liquid

  • 2 cups apple cider vinegar
  • 2 cups water
  • 1/2 orange squeezed
  • 2 1/2 tbsps coriander seeds
  • 1 tbsp brown mustard seeds
  • 3 inches ginger peeled and grated (optional)
  • 2 tsps sugar
  • 4 tsps salt

Jar Contents

  • 3/4 head green cabbage
  • 1/2 cup cilantro roughly chopped
  • 1/2 shallot sliced
  • 2 tbsps green onions chopped

Instructions
 

1. Thinly Slice Vegetables or Fruits
  • 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.
  • Serve and enjoy.

Nutrition

Calories: 27kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 632mgPotassium: 130mgFiber: 2gSugar: 3gVitamin A: 98IUVitamin C: 20mgCalcium: 29mgIron: 1mg
Keyword Easy, Quick
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