Tuesday, 21 July 2015

Sweet Yum Yum Pickled Cabbage

This is a recipe I have been making for ages; it is a great side to just about any meal. It is also great on burgers or hot dogs. It keeps for at least a month if refrigerated. This always goes over well at pot-luck dinners.

1/2 head of cabbage, thinly sliced
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 1/2 cup white vinegar
1/2 cup brown sugar
1 tablespoon jarred minced ginger
1 tablespoon sea salt
1 teaspoon GF Sriracha Sauce
1/8 teaspoon hot pepper flakes
1/8 teaspoon ground cloves
1/4 cup vegetable oil

Mix together the cabbage, onion, bell pepper and olive oil in a large non-reactive bowl with a tight fitting lid; set aside.
Mix the remaining ingredients in a sauce pan and bring to a boil and continue to boil until sugar and salt is completely dissolved.
Pour the hot liquid over the cabbage mixture and allow cooling to room temperature; cover with a tight fitting lid and keep refrigerated for at least 24 hours before serving.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.


  1. This is amazing stuff...at first the hubby didn't want to try it...I told him how good it was and that just maybe he would enjoy it on a hot dog...so I made him a hot dog...and sure enough...he loved it...I cut the recipe in half and it filled two mason jars...one little one and one small one...it has a nice sweet tangy taste to it...I think next time I'm going to add some slivered jalapenos to the mixture or added heat...made for "For Your Consideration" tag game...TeresaS

    1. Im so glad you enjoyed one of our favourites!! Thx for trying it :-)

  2. Other than utilizing a variety of colored peppers and fresh ginger I made no changes to the recipe. I made this to serve with grilled bratwurst, but we ended up adding to our plates with almost every meal. The relish is spicy, tangy, sweet, and satisfying. I know I'll make this again. Thank you for sharing the recipe!

    1. I'm so glad you tried this, it's a favorite here. Thx for taking the time to comment and review this. :-)


Have you tried this recipe?? Tell us how it turned out :)