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- 1 medium red onion -- thinly sliced
- 1/2 cup malted vinegar
- 1/4 cup canola oil
- juice of 1 small lime -- or lemon
- 1 tablespoon sugar
- 1 tablespoon chopped fresh basil
- 1 small jalapeno -- seeded and chopped
- 1 teaspoon sea salt
- 1 teaspoon freshly ground pepper
- 1/2 small head of purple cabbage -- shredded (4 to 5 cups)
In a large bowl, combine the onion, vinegar, oil, lime juice, cane juice, basil, jalapeno, salt and pepper. Stir until the can juice is completely dissolved.
Add the cabbage and stir until it's well coated. Cover and let stand at room temperature for 12 to 24 hours, depending on how strong you want the taste, mixing it once or twice.
Refrigerate until ready to use.
To make a patch of pickled red onions, simply omit the cabbage.
Makes 2 cups
Nutrition Facts
Pickled Purple Cabbage
Serves: 8
| Amount Per Serving 8 | ||
|---|---|---|
| Calories | 93.48 kcal | |
| % Daily Value* | ||
| Total Fat 6.95 g | 10.7% | |
| Saturated Fat 0.53 g | 2.7% | |
| Trans Fat 0.03 g | ||
| Cholesterol | 0 | |
| Sodium 224.02 mg | 9.3% | |
| Total Carbohydrate 7.56 g | 2.5% | |
| Dietary Fiber 1.62 g | 6.5% | |
| Sugars 4.32 g | ||
| Protein 1.01 g | ||
| Vitamin A 3.31 % | Vitamin C 38.9 % | |
| Calcium 3.1 % | Iron 2.94 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Beckies Kitchen