Crunchy, tangy, and beyond easy to make, this quick pickled red cabbage is a fantastic way to use up leftover cabbage! It adds color and acidity to sandwiches, salads, and bowls, and takes just a few minutes to put together.
Have a head of red cabbage and tired of making roasted cabbage or using it in stir-fries? The answer is to make quick pickled red cabbage and add it to tacos, burgers, and bowls!
This quick pickled red cabbage recipe is adapted from my vegetarian Reuben sandwich, which uses cabbage in place of corned beef.
Pickled red cabbage is vivid pink after just 30 minutes in the fridge. It's crisp, crunchy, and filled with zesty flavor!
Ingredients
- Red cabbage: A small red cabbage is about 2 pounds or 8-10 cups. This recipe calls for ~3 cups of shredded cabbage.
- Apple cider vinegar: This is my go-to pickling vinegar because it has a subtle fruity flavor. Of course, you can use standard white vinegar, red wine vinegar, or rice vinegar here. Feel free to get creative!
- Water: While some recipes call for the brining liquid to be 100% vinegar, I prefer to dilute it with water. Feel free to replace the water with an equal amount of vinegar for a very acidic brine.
- Salt: I use table salt, which is an important distinction from kosher salt because it is much denser. Because this recipe isn't meant to be canned, a variation in amount of salt matters more for flavor than preservation.
- Sugar: Simple granulated sugar is all you need to add a touch of sweetness to contrast the acidity and saltiness of the brine. Honey also works.
- Other add-ins: Like with classic pickles, you can get creative! I like to add a crushed garlic clove, mustard seed, and black peppercorns. These are all optional.
How to make
- Slice the cabbage very thinly. If you have a mandolin, this is a great place to use it! If not, simply use a sharp knife, that's what I do.
- In a small pot, whisk together the water, vinegar, sugar, and salt over high heat. Whisk until the sugar and salt are dissolved, just a few minutes.
- Transfer the cabbage to a quart sized jar. Cover with the warm liquid. If the cabbage isn't fully covered, top off with vinegar or water.
- Transfer to the fridge for at least 30 minutes. The liquid will be vivid pink when ready. The cabbage still has crunch and bite to it, but will taste pickled!
See full recipe amounts and instructions at the bottom of the post.
FAQ
I don't see why not! The pickled cabbage won't have a vivid pink color, but it will taste the same as pickled red cabbage.
No, this recipe is not meant for canning. Quick pickled cabbage should be stored in the fridge for no more than 2 weeks.
Storage notes
Quick pickled cabbage is best within 2 weeks. Make sure that the cabbage stays fully submerged in liquid so that it keeps its crisp texture.
Looking for more quick pickling recipes? Check out my quick pickled red onions next!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Quick Pickled Red Cabbage
Ingredients
- ⅓ head small cabbage roughly 3 cups
- 1 ½ cups apple cider vinegar
- 1 cup water more as needed
- 1 ½ teaspoons table salt
- 1 teaspoon granulated sugar
- 2 teaspoons mustard seeds optional
- 1 clove garlic crushed (optional)
Instructions
- Using a sharp knife or mandolin, carefully slice the cabbage into thin slices. The thinner the pieces of cabbage, the more quickly it marinates.
- In a small pot, whisk together the vinegar, water, salt, and sugar over medium-high heat. Whisk until the sugar and salt are dissolved, just a few minutes.
- Transfer the cabbage to a quart sized jar. Cover with the warm liquid, mustard seeds, and garlic clove. If the cabbage isn't fully covered, top off with vinegar or water, depending on how acidic you want the brine to taste.
- Transfer to the fridge for at least 30 minutes. The liquid will be vivid pink when ready. The cabbage will be more tender but still have some crunch and bite to it, especially if the slices are thicker.
- Keep refrigerated and enjoy within 2 weeks. Top off the pickling liquid with vinegar or water, as needed, to keep the cabbage fully submerged.
Rani says
Simple and easy recipe. Thanks
Cassidy Reeser, MS, RD says
You're welcome!