This Quick Pickled Cabbage recipe takes only 10 minutes! It completely transforms the pickles, and adds a divine pop of flavour to any recipe. Use them in sandwiches, tacos, burgers and any recipe you like!
There’s something completely satisfying about a simple recipe that’s done so beautifully well. A recipe that doesn’t need much effort or work, yet comes out so divine that you wonder, what was that flavour that made it so unique?
Often times this has happened to me in restaurants and I realised that the chef did something to a particular ingredient that I’ve never done, so of course I wouldn’t be able to figure it out. Case in point – using pickled vegetables.
On their own it’s obvious, but when in combination with other ingredients, what a beautiful medley of flavours it can create! This Quick Pickled Cabbage certainly does that.
Add this to an already delicious vegan burger with a creamy sauce. To a taco. To a slaw. It creates something close to perfection. A sweet, brine-y flavour that you almost NEED each time now!
Pickling vegetables is one of my favourite ways to enjoy them. You transform something that already works, and make it way better, with way more flavour, thanks to our lovely friend vinegar. The vegetable becomes softer. More delicate in shape. Adds such a burst of flavour. Plus, it’s so easy to do. I love that you can pretty much pickle anything, with any flavour too. Some of my favourites:
- cucumbers (of course)
- onions
- cauliflower (YES)
- carrots
- radishes
Use this simple recipe for any of the above and see the magic to come alive. Boil the vinegar, then add the veggies, then soak. It’s really that easy. Then of course, let the fridge do the rest of the work for you. The real work happens when the vegetables are cooling, and by the next day, it’s like a true masterpiece.
Apart from the divine flavour, one of my favourite things about this quick pickled cabbage is that beautiful pink hue! It makes any meal automatically prettier, which already makes you feel like it’s going to taste better, so win, win, right?
Enjoy friends!
Ingredients
- ½ head red cabbage , chopped into smaller pieces (or 4 small cucumbers (or several mini cucumbers or 2 medium to large cucumbers for pickles)
- 1 cup apple cider vinegar
- 1 cup filtered water
- 2 teaspoons sea salt
- 1 tablespoon coconut/cane/brown sugar
- lime slices
- handful of peppercorns + any additional seasonings , cumin seeds, jalapeño etc.
Instructions
- In a pot, add the vinegar, water, sea salt, sugar and peppercorns. If using any other additional seasonings, add them now too. Stir together. Bring to a boil for 2 minutes.
- Add in the red cabbage, and allow to boil for 2 minutes with the red cabbage. If making pickles with cucumbers, wash, dry and slice the cucumbers. Add them tightly packed to a mason jar (you might need two jars). Set aside for now (don’t place them into the boiling liquid for best crunch).
- Remove from heat, let cool for 1 minute, then pour into a mason jar large enough to hold everything and that also allows the red cabbage to be completely covered in the vinegar mixture. Add in the lime slices (optional) and swirl together to mix everything together. If making pickles, pour the liquid into the mason jar(s) and completely cover the cucumbers.
- Allow the mixture to cool completely to room temperature. You can serve immediately once cooled, but if you let it sit and continue to pickle, the flavours meld incredibly. I tried mine three days later and they were perfect. A week is even better. They will last several weeks in your fridge in a mason jar that has the cover tightly screwed on.
- Enjoy!
This Quick Pickled Cabbage recipe takes only 10 minutes! It completely transforms the pickles, and adds a divine pop of flavour to any recipe. Use them in sandwiches, tacos, burgers and any recipe you like!
There’s something completely satisfying about a simple recipe that’s done so beautifully well. A recipe that doesn’t need much effort or work, yet comes out so divine that you wonder, what was that flavour that made it so unique?
Often times this has happened to me in restaurants and I realised that the chef did something to a particular ingredient that I’ve never done, so of course I wouldn’t be able to figure it out. Case in point – using pickled vegetables.
On their own it’s obvious, but when in combination with other ingredients, what a beautiful medley of flavours it can create! This Quick Pickled Cabbage certainly does that.
Add this to an already delicious vegan burger with a creamy sauce. To a taco. To a slaw. It creates something close to perfection. A sweet, brine-y flavour that you almost NEED each time now!
Pickling vegetables is one of my favourite ways to enjoy them. You transform something that already works, and make it way better, with way more flavour, thanks to our lovely friend vinegar. The vegetable becomes softer. More delicate in shape. Adds such a burst of flavour. Plus, it’s so easy to do. I love that you can pretty much pickle anything, with any flavour too. Some of my favourites:
- cucumbers (of course)
- onions
- cauliflower (YES)
- carrots
- radishes
Use this simple recipe for any of the above and see the magic to come alive. Boil the vinegar, then add the veggies, then soak. It’s really that easy. Then of course, let the fridge do the rest of the work for you. The real work happens when the vegetables are cooling, and by the next day, it’s like a true masterpiece.
Apart from the divine flavour, one of my favourite things about this quick pickled cabbage is that beautiful pink hue! It makes any meal automatically prettier, which already makes you feel like it’s going to taste better, so win, win, right?
Enjoy friends!
Ingredients
- ½ head red cabbage , chopped into smaller pieces (or 4 small cucumbers (or several mini cucumbers or 2 medium to large cucumbers for pickles)
- 1 cup apple cider vinegar
- 1 cup filtered water
- 2 teaspoons sea salt
- 1 tablespoon coconut/cane/brown sugar
- lime slices
- handful of peppercorns + any additional seasonings , cumin seeds, jalapeño etc.
Instructions
- In a pot, add the vinegar, water, sea salt, sugar and peppercorns. If using any other additional seasonings, add them now too. Stir together. Bring to a boil for 2 minutes.
- Add in the red cabbage, and allow to boil for 2 minutes with the red cabbage. If making pickles with cucumbers, wash, dry and slice the cucumbers. Add them tightly packed to a mason jar (you might need two jars). Set aside for now (don’t place them into the boiling liquid for best crunch).
- Remove from heat, let cool for 1 minute, then pour into a mason jar large enough to hold everything and that also allows the red cabbage to be completely covered in the vinegar mixture. Add in the lime slices (optional) and swirl together to mix everything together. If making pickles, pour the liquid into the mason jar(s) and completely cover the cucumbers.
- Allow the mixture to cool completely to room temperature. You can serve immediately once cooled, but if you let it sit and continue to pickle, the flavours meld incredibly. I tried mine three days later and they were perfect. A week is even better. They will last several weeks in your fridge in a mason jar that has the cover tightly screwed on.
- Enjoy!
This Quick Pickled Cabbage recipe takes only 10 minutes! It completely transforms the pickles, and adds a divine pop of flavour to any recipe. Use them in sandwiches, tacos, burgers and any recipe you like!
There’s something completely satisfying about a simple recipe that’s done so beautifully well. A recipe that doesn’t need much effort or work, yet comes out so divine that you wonder, what was that flavour that made it so unique?
Often times this has happened to me in restaurants and I realised that the chef did something to a particular ingredient that I’ve never done, so of course I wouldn’t be able to figure it out. Case in point – using pickled vegetables.
On their own it’s obvious, but when in combination with other ingredients, what a beautiful medley of flavours it can create! This Quick Pickled Cabbage certainly does that.
Add this to an already delicious vegan burger with a creamy sauce. To a taco. To a slaw. It creates something close to perfection. A sweet, brine-y flavour that you almost NEED each time now!
Pickling vegetables is one of my favourite ways to enjoy them. You transform something that already works, and make it way better, with way more flavour, thanks to our lovely friend vinegar. The vegetable becomes softer. More delicate in shape. Adds such a burst of flavour. Plus, it’s so easy to do. I love that you can pretty much pickle anything, with any flavour too. Some of my favourites:
- cucumbers (of course)
- onions
- cauliflower (YES)
- carrots
- radishes
Use this simple recipe for any of the above and see the magic to come alive. Boil the vinegar, then add the veggies, then soak. It’s really that easy. Then of course, let the fridge do the rest of the work for you. The real work happens when the vegetables are cooling, and by the next day, it’s like a true masterpiece.
Apart from the divine flavour, one of my favourite things about this quick pickled cabbage is that beautiful pink hue! It makes any meal automatically prettier, which already makes you feel like it’s going to taste better, so win, win, right?
Enjoy friends!
Ingredients
- ½ head red cabbage , chopped into smaller pieces (or 4 small cucumbers (or several mini cucumbers or 2 medium to large cucumbers for pickles)
- 1 cup apple cider vinegar
- 1 cup filtered water
- 2 teaspoons sea salt
- 1 tablespoon coconut/cane/brown sugar
- lime slices
- handful of peppercorns + any additional seasonings , cumin seeds, jalapeño etc.
Instructions
- In a pot, add the vinegar, water, sea salt, sugar and peppercorns. If using any other additional seasonings, add them now too. Stir together. Bring to a boil for 2 minutes.
- Add in the red cabbage, and allow to boil for 2 minutes with the red cabbage. If making pickles with cucumbers, wash, dry and slice the cucumbers. Add them tightly packed to a mason jar (you might need two jars). Set aside for now (don’t place them into the boiling liquid for best crunch).
- Remove from heat, let cool for 1 minute, then pour into a mason jar large enough to hold everything and that also allows the red cabbage to be completely covered in the vinegar mixture. Add in the lime slices (optional) and swirl together to mix everything together. If making pickles, pour the liquid into the mason jar(s) and completely cover the cucumbers.
- Allow the mixture to cool completely to room temperature. You can serve immediately once cooled, but if you let it sit and continue to pickle, the flavours meld incredibly. I tried mine three days later and they were perfect. A week is even better. They will last several weeks in your fridge in a mason jar that has the cover tightly screwed on.
- Enjoy!
Quick Pickled Cabbage (or any vegetable)
Ingredients
- ½ head red cabbage chopped into smaller pieces (or 4 small cucumbers (or several mini cucumbers or 2 medium to large cucumbers for pickles)
- 1 cup apple cider vinegar
- 1 cup filtered water
- 2 teaspoons sea salt
- 1 tablespoon coconut/cane/brown sugar
- lime slices
- handful of peppercorns + any additional seasonings cumin seeds, jalapeño etc.
Instructions
- In a pot, add the vinegar, water, sea salt, sugar and peppercorns. If using any other additional seasonings, add them now too. Stir together. Bring to a boil for 2 minutes.
- Add in the red cabbage, and allow to boil for 2 minutes with the red cabbage. If making pickles with cucumbers, wash, dry and slice the cucumbers. Add them tightly packed to a mason jar (you might need two jars). Set aside for now (don’t place them into the boiling liquid for best crunch).
- Remove from heat, let cool for 1 minute, then pour into a mason jar large enough to hold everything and that also allows the red cabbage to be completely covered in the vinegar mixture. Add in the lime slices (optional) and swirl together to mix everything together. If making pickles, pour the liquid into the mason jar(s) and completely cover the cucumbers.
- Allow the mixture to cool completely to room temperature. You can serve immediately once cooled, but if you let it sit and continue to pickle, the flavours meld incredibly. I tried mine three days later and they were perfect. A week is even better. They will last several weeks in your fridge in a mason jar that has the cover tightly screwed on.
- Enjoy!
Nutrition
Quick Pickled Cabbage (or any vegetable) https://jessicainthekitchen.com/quick-pickled-cabbage-how-to-pickle-any-vegetable/ March 23, 2018
These Vegan Carrot Cake Pancakes are like eating carrot cake for breakfast!! They’re gluten free, meal preppable and topped with a divine vegan maple cream cheese drizzle!
Fun fact: carrot cake is my favourite cake of all time. Cue carrot cake energy bites and carrot cake muffins . I might have mentioned that like a billion times before, but hey, it’s super relevant here. What do you do when you want carrot cake over the Easter, but you know you have way too many episodes to catch up on to make an actual carrot cake?
You make these easy, fluffy and thick carrot cake pancakes. Oh, yes.
Look. This needs to be on your next meal prep list. Or tomorrow’s breakfast. Or both. These carrot cake pancakes have that spot on flavour of carrot cake thanks to the cinnamon, ginger and nutmeg in the batter. Then of course, I had to add vanilla extract. To top it off – I made you a maple cream cheese drizzle.
The maple cream cheese drizzle reminds me of something one of those fancy brunch places would serve you on the side. You’re trying to figure out what is this magical sauce and you figure it’s something crazy fancy. Wrong. It’s vegan cream cheese, almond milk + maple syrup and it’s incredibly simple and tastes divinely complex. You’re going to want to drizzle this all over your pancakes , and probably into your oatmeal, on your bagel, and on pretty much everything after this.
Just saying.
Pro tip: Don’t skip those spices. They really amp up the flavour and will have you wanting one of these every time you get a carrot cake craving. Or..am I the only one that wakes up with carrot cake cravings?!
Pro tip part 2: I grated the carrots because if you shred them, they won’t cook quickly enough, which we don’t want. So definitely grate them nice and fine. Your pancakes will thank you.
Enjoy, friends!
Ingredients
CARROT CAKE PANCAKES
- 1 cup soy milk , 240mL or any vegan milk
- 2 teaspoons lemon juice or vinegar , 10mL
- 1 cup all-purpose flour , 120g
- 1 tablespoon baking powder , 14.4g
- 1/2 teaspoon ground cinnamon , 1.3g
- 1/4 teaspoon ground ginger , 0.5g
- 1/4 teaspoon ground nutmeg , 0.5g
- 1/2 teaspoon sea salt , 2.8g
- 1 tablespoon granulated sugar , (12.5g) any kind, or maple syrup or agave
- 1 teaspoon vanilla extract , or vanilla paste, 5mL
- 1 tablespoon vegan butter or oil , 14g + extra for the griddle/pan
- 1 cup grated carrot , 110g , ensure they are grated, not shredded
MAPLE CREAM CHEESE DRIZZLE
- 1 tablespoon maple syrup , 15mL
- 2 tablespoons vegan cream cheese , 30g , softened and room temperature
- 2 teaspoons non dairy milk , 10mL
Instructions
- CARROT CAKE PANCAKES
- Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.
- In a large bowl, sift the flour, baking powder, cinnamon, ginger, nutmeg and salt. The sifting really helps to make the pancakes fluffy.
- Add the sugar, vanilla extract, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. Fold in the grated carrots, again until just combined into the entire batter. It’s okay (and normal) to have some lumps.
- Let the batter sit for at least 5 minutes to allow the ingredients to fully incorporate and absorb well together.
- Heat a griddle pan or a cast iron skillet over medium heat and brush with oil or vegan butter.
- Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
- Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with maple cream cheese on top and your favorite toppings.
- Enjoy!
MAPLE CREAM CHEESE DRIZZLE
- Whisk all of these ingredients together until combined. Serve with pancakes. You can store in a separate container in the fridge too. If you want it thinner, add more non-dairy milk per ½ teaspoon, or if you want it thicker add more vegan cream cheese.
Notes
- Refrigerator: Store carrot cake pancakes in an airtight container in the fridge for up to 4 days.
- Freezer: You can freeze these pancakes by stacking them in a zipped bag or a Tupperware container with a sheet of wax or parchment paper in between each pancake to prevent sticking.
- To reheat: Warm the pancakes in your toaster oven, toaster, or oven until heated through, about 3 minutes on 450℉.
