Make tangy, crunchy Pickled Red Cabbage at home with this quick and easy recipe. Perfect as a side dish, taco topping, or salad addition! It adds a pop of flavor and color to a wide range of dishes.
I love how pickling vegetables is a super simple, but super tasty way to preserve seasonal produce, like red cabbage, cauliflower, onions and more.
It's an easy way to add a huge burst of flavor and crunch to a variety of dishes.
Quick pickled red cabbage, with its vibrant color and tangy taste, is a fantastic addition to many dishes. Whether you're new to pickling or a seasoned pro, this simple recipe will guide you through the process, ensuring delicious results every time.
If you've never pickled or quick pickled before, then don't worry - it's easy.
Simply thinly slice your red cabbage (I use a mandoline or food processor to make it easy). Then simmer the pickling ingredients. Pour it all over the cabbage in a jar, cool, then refrigerate for 24 hours for the flavors to get AMAZING!
- Method: Quick pickling, no cooking involved.
- Spices: Includes ingredients like whole black peppercorns, garlic, bay leaves, and optional mustard or coriander seeds.
- Flavor Profile: Tangy, slightly sweet, and crunchy due to the vinegar-based brine.
- Preparation Time: Ready to eat within 24 hours of marinating in the refrigerator.
- Usage: Typically used as a condiment or side dish in cold applications, such as salads, sandwiches, or as a topping. It's different to Braised Red Cabbage, which is sweeter, the cabbage is cooked and it's often served at Christmas.
I love keeping a batch in my fridge. It's so good in sandwiches (try it in Grilled Halloumi Sandwich), as well as in burgers like a Bean Burger. And if you love pickled vegetables, be sure to also try Pickled Red Onion
For salads, it's really tasty on this Green Salad with Pumpkin Seed (Pepita) Dressing, or this Butternut Squash Salad.
Jump to:
What is Quick Pickling?
Quick pickling, also known as refrigerator pickling, is a fast and easy method of preserving vegetables in a vinegar-based solution without lengthy fermentation. Here’s a brief overview:
- Prepare Vegetables: Clean and cut your vegetables into desired shapes.
- Make Brine: Boil a mixture of vinegar, water, salt, and sugar. Add spices if desired.
- Pack Jars: Place vegetables in sterilized jars and pour the hot brine over them, ensuring they are fully submerged.
- Cool and Store: Let jars cool to room temperature, then seal and refrigerate.
- Marinate: Let the vegetables marinate for a few hours to a day. They’re ready to enjoy and last up to two weeks in the fridge.
Quick pickling is perfect for adding a tangy, crunchy element to salads, sandwiches, burgers, and more. It’s a simple, versatile technique that keeps your veggies crisp and flavorful.
Why You'll Love This Recipe
- Easy to Prepare: With just a few simple steps, you can create a delicious homemade condiment.
- Versatile: Perfect for sandwiches, salads, tacos, burgers, and more.
- Healthy: Red cabbage is rich in vitamins C and K, and the pickling process adds probiotics to your diet.
- Long-Lasting: Keeps well in the fridge for up to two weeks, making it a great make-ahead option.
- Customizable: Adjust the flavors and spices to suit your taste.
Ingredients
- Red Cabbage: The star of the show, providing a crisp texture and beautiful color.
- Apple Cider Vinegar: Provides the essential tangy base for the pickling liquid. You can substitute with red wine vinegar or white vinegar.
- Water: Helps to balance the acidity of the vinegar.
- Granulated White Sugar: Adds a touch of sweetness to counterbalance the vinegar’s sharpness.
- Salt: Essential for flavor and preservation. Use pickling or kosher salt for best results.
- Whole Black Peppercorns: Adds a subtle spice and complexity.
- Garlic: Infuses the pickling liquid with a mild, savory depth.
- Bay Leaves: Enhances the aromatic profile of the pickling brine.
- Mustard Seeds: Adds a slight mustardy kick; can be substituted with whole coriander seeds.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
In a saucepan, stir the vinegar, water, sugar, salt, peppercorns, garlic, bay leaves and mustard seeds (if using) together.
Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are fully dissolved. Once boiling, reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld together. Set aside to cool for a few minutes.
Meanwhile, prepare the red cabbage. Remove any outer leaves and rinse the cabbage under cold water. Cut the cabbage in half and remove the white core.
Slice the cabbage thinly using a sharp knife or a mandoline slicer.
Pack the cabbage tightly into a clean glass jar, using the end of a wooden spoon to pack it down. You can use one large jar or two smaller ones depending on your preference.
Carefully pour the pickling liquid over the cabbage in the jars. Ensure that the cabbage is completely submerged and use a spoon or chopstick to remove any air bubbles trapped in the jars.
Once the jars are filled, seal them tightly with their lids.
Allow the jars to cool to room temperature before transferring them to the refrigerator.
Let the pickled red cabbage marinate in the refrigerator for at least 24 hours before serving to allow the flavors to develop. It will keep well in the refrigerator for up to two weeks.
Variations
- Spicy Pickled Red Cabbage: Add a sliced jalapeño or red pepper flakes to the pickling liquid for a spicy kick.
- Sweet and Tangy: Increase the sugar to ½ cup for a sweeter version.
- Herbed Cabbage: Add a few sprigs of fresh dill or thyme to the jar for a herby twist.
- Asian-Inspired: Use rice vinegar and add a few slices of fresh ginger for an Asian flair.
Serving Suggestions
Salad Topping: Sprinkle pickled red cabbage on your salads for added crunch and tanginess.
Sandwich Filling: Layer pickled red cabbage in your sandwiches or wraps to add flavor and texture. Try these 25 Vegan Sandwiches.
Taco Garnish: Top your tacos with pickled red cabbage for a refreshing twist.
Burger Condiment: Add pickled red cabbage to your burgers for a zesty kick.
Charcuterie Board Addition: Serve pickled red cabbage alongside meats and cheeses for a tangy contrast.
Grain Bowl Garnish: Sprinkle pickled red cabbage on top of grain bowls for extra flavor and crunch. Try these grain bowls.
Hot Dog Topping: Use pickled red cabbage as a topping for hot dogs or sausages for a burst of flavor.
BBQ Side Dish: Serve pickled red cabbage as a tangy side dish with grilled meats. Try it with these Vegetable Side Dishes.
Wrap Ingredient: Incorporate pickled red cabbage into wraps for added flavor and texture.
Pita Pocket Filling: Stuff pickled red cabbage into pita pockets along with other fillings for a tasty snack or meal.
Storage
Store: Quick pickled red cabbage will last in the refrigerator for up to two weeks when stored in a clean, airtight jar. For longer storage, consider canning by sterilizing the jars and lids as described in the tips. Freezing is not recommended, as it can alter the texture of the cabbage.
Make Ahead Information
This recipe is perfect for making ahead. Prepare the pickled cabbage up to a week in advance to ensure it’s ready when you need it. The flavors will develop and improve as it sits in the refrigerator.
Top tips
- Sterilize Your Jars: For longer shelf life, ensure your jars are properly sterilized before use.
- How to sterilize jars:
- Clean jars and lids with hot, soapy water. Rinse well to remove all soap residue.
- Place the jars (not the lids) on a baking sheet and put them in a preheated oven at 275°F (135°C) for 15-20 minutes.
- Boil the lids and rubber seals in a pot of water for 10 minutes. Let them air dry on a clean towel.
- Submerge the Cabbage: Make sure the cabbage is fully submerged in the pickling liquid to avoid spoilage.
- Remove Air Bubbles: Use a spoon or chopstick to release any trapped air bubbles in the jars.
- Adjust to Taste: Feel free to tweak the sugar, salt, and spices to suit your preference.
FAQ
Yes, you can use red wine vinegar, white vinegar, or even rice vinegar for different flavor profiles.
It lasts up to two weeks in the refrigerator if stored in a clean, airtight jar.
Sterilizing is recommended if you plan to store the pickled cabbage for an extended period.
Absolutely! You can add sliced carrots, onions, or bell peppers for a mixed vegetable pickle.
Sign up for our free newsletter and never miss a recipe!
Plus, you'll get a free eBook: 15 Minute Vegan Dinners!
⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!
📖 Recipe
Pickled Red Cabbage
Equipment
- 1 x 20 ounce (1 pint) glass jar (or two 10 ounce jars)
- Saucepan
Ingredients
- ½ a head of red cabbage about 400g/4 cups
- 1 cup apple cider vinegar or red wine or white vinegar (235ml)
- 1 cup water 235ml
- 3 tablespoons granulated white sugar
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
- 2 cloves garlic
- 2 bay leaves
- Optional: 1 teaspoon mustard seeds or whole coriander seeds
Instructions
- In a saucepan, stir the vinegar, water, sugar, salt, peppercorns, garlic, bay leaves and mustard seeds (if using) together. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are fully dissolved. Once boiling, reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld together. Set aside to cool for a few minutes.
- Meanwhile, prepare the red cabbage. Remove any outer leaves and rinse the cabbage under cold water.
- Cut the cabbage in half and remove the white core. Slice the cabbage thinly using a sharp knife or a mandoline slicer.
- Pack the cabbage tightly into a clean glass jar(s), using the end of a wooden spoon to pack it down. You can use one large jar or two smaller ones depending on your preference.
- Using a jug or ladle, pour the pickling liquid over the cabbage in the jar. Ensure that the cabbage is completely submerged and use a spoon or chopstick to remove any air bubbles trapped in the jar.
- Once the jar is filled, seal tightly with the lid.
- Allow the jar to cool to room temperature before transferring to the refrigerator.
- Let the pickled red cabbage marinate in the refrigerator for at least 24 hours before serving to allow the flavors to develop. It will keep well in the refrigerator for up to two weeks.
- Serve the pickled red cabbage as a tasty side dish, condiment, or topping for sandwiches, salads, tacos, burgers, or any dish that could benefit from its tangy flavor and crunchy texture.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
TAYLER ROSS
I made this pickled red cabbage today and I can't wait to use it! I'll be putting it on our sandwiches tomorrow!
Kim
This was perfect! I was looking for some slaw for my pulled pork, but I thought I'd try this out and it was so yummy!
Leah
Can I use turnip instead and one red beet for colour?
Kate Hackworthy
That should work and will be an interesting flavor/texture variation! Let me know how it goes!
Faye
One tblsp of salt is a lot. Can I use less salt?
Kate Hackworthy
It should still work just fine reducing the salt a little.
Mel
The perfect addition to my tacos. Delicious crunch and so easy to make.
Chenee
I can think of so many different ways to use this! Thanks for sharing!
Fiona Maclean
Such a versatile recipe. I love pickled red cabbage with all sorts of cold meats! Definitely one to keep in the fridge as you say!
Sharon Chen
Thanks for the detailed recipe/guide! I love making pickled cabbage because it's an easy ingredient to add layers to my sous vide meal preps!