You can make the recipe [HERE](https://dobbernationloves.com/food-drink/easy-german-quick-pickled-carrots-and-cabbage-recipe/). **Ingredients** • 2 lb Green Cabbage • 1 Large Carrot thinly sliced • 1 1/4 cup Water • 1 1/4 cup Apple Cider Vinegar • 1 1/2 tsp Kosher Salt • 2 tsp White Sugar • 1/8 tsp Red Pepper Flakes • 4 Garlic Cloves sliced • 2 tsp Pickling Spices **Instructions** 1. Using a French knife, mandoline, or food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside. 2. Thinly slice the carrot. Set aside. 3. Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes. 4. Toss the shredded cabbage and thinly sliced carrot in a bowl and then pour the hot brine over it. 5. Divide the brined cabbage and carrots between mason jars, layering evenly with the garlic slices and pickling spices. 6. Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, keep cold for 24 to 48 hours before serving.
CookWithNabeela
This looks delicious and healthy! Thanks for sharing the recipe.
Kat_cp
This looks delicious! More ideas to my carrot salads, I’m obsessed
mykepagan
Just in time! I will make this tonight to serve with my “Winter Storm Smoked Pork Ribs” for tomorrow night. I already have all the cabbage & carrots.
4 Comments
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/easy-german-quick-pickled-carrots-and-cabbage-recipe/).
**Ingredients**
• 2 lb Green Cabbage
• 1 Large Carrot thinly sliced
• 1 1/4 cup Water
• 1 1/4 cup Apple Cider Vinegar
• 1 1/2 tsp Kosher Salt
• 2 tsp White Sugar
• 1/8 tsp Red Pepper Flakes
• 4 Garlic Cloves sliced
• 2 tsp Pickling Spices
**Instructions**
1. Using a French knife, mandoline, or food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.
2. Thinly slice the carrot. Set aside.
3. Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes.
4. Toss the shredded cabbage and thinly sliced carrot in a bowl and then pour the hot brine over it.
5. Divide the brined cabbage and carrots between mason jars, layering evenly with the garlic slices and pickling spices.
6. Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, keep cold for 24 to 48 hours before serving.
This looks delicious and healthy! Thanks for sharing the recipe.
This looks delicious! More ideas to my carrot salads, I’m obsessed
Just in time! I will make this tonight to serve with my “Winter Storm Smoked Pork Ribs” for tomorrow night. I already have all the cabbage & carrots.