Pickled Cabbage and Cucumbers

You can enjoy these pickled vegetables alone or over your favorite sandwich.
By / Photography By Jennifer Rubenstein | February 12, 2017


Mix all brine ingredients in a pan. Bring to a boil. Stir making sure sugar and salt are dissolved. Set aside to cool. Will keep refridgerated for up to two weeks.

Perfect topping for tacos and sandwiches. Try these pickled ingredients over Edible Indy's  Cuban Pork recipe. 


For the brine
  • 1 cup rice vinegar
  • ½ cup water
  • ¼ cup sugar
  • ½ teaspoon celery seed
  • ½ teaspoon red pepper flakes
  • ½ teaspoon turmeric
  • ½ mustard seed
  • 1 tablespoon salt
For the vegetables
  • ½ red cabbage, shredded
  • 1 cucumber, sliced thin

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