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Thursday, October 5, 2017

Easy Pickled Cabbage and Onions

If you've been following me for any length of time on Instagram you know that I love to put pickled onions (and cabbage) on almost everything. From burgers to breakfast bowls they add a different flavor element and a fun pop of color. They are so easy to make at home and store in the fridge for a few weeks so they are pretty much a staple around our house. The recipe below is how I usually make them with a half onion, half red cabbage mixture, but if cabbage isn't your thing feel free to just double the onion amount. 


- 1/2 red onion (thinly sliced- with slices separated)
- 1 cup red cabbage (thinly sliced)
- 1 cup vinegar (I like to use Apple Cider Vinegar with Mother culture but any kind will work!)
- 1/2 tsp salt
- spices (I use 1 tsp dried parsley, 1 tsp dried chives and a 1/2 tsp red pepper- but use whatever you like)


Place sliced onion and cabbage in a mason jar or medium bowl. Add vinegar and then water to cover.  Allow to soak for at least 5 hours before serving. Store in the fridge in a sealed container for up to 2 weeks. 


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