Quick Pickled Red Cabbage

The vibrant crunch of quick pickled red cabbage adds a burst of flavor and color to any meal. This tangy, sweet, and slightly spicy condiment comes together in just over an hour and works beautifully as a topping for tacos, sandwiches, or even salads. The genius behind this recipe lies in the perfect balance of vinegar and sugar, which enhances the natural crunchiness of the cabbage.

This recipe is for anyone looking to elevate their meals with a simple yet dynamic side dish. It’s ideal for gatherings, barbecues, or even just a cozy night in. Plus, you can make this quick pickled red cabbage ahead of time, as it tastes even better after sitting in the fridge for a few days!

Why You’ll Love This Recipe

• The quick pickling process preserves the crunch of the cabbage while infusing it with bold flavors.
• Ready to eat in just 30 minutes, making it a fast and rewarding kitchen project.
• The combination of vinegar and sugar creates a delightful balance of tart and sweet.
• It can be customized with optional spices for an extra kick.

What You’ll Need

Gather these ingredients to create your quick pickled red cabbage:

For the Cabbage

• 6 to 7 cups red cabbage, quartered, cored, and very finely shredded (1/16th)

For the Pickling Liquid

• 2 teaspoons kosher salt
• 16 ounces raw apple cider vinegar
• 1 cup granulated sugar
• 24 ounces water
• optional: ½ teaspoon red pepper flakes or a dried red chile pepper (mild to hot)

Use any type of vinegar for different flavor profiles.

Substitutions & Swaps

• Red cabbage can be swapped with green cabbage.
• Apple cider vinegar can be replaced with white vinegar.
• Sugar may be substituted with honey or agave.
• Add spices like mustard seeds for additional flavor.

How to Make It

Follow these steps to make your quick pickled red cabbage:

Toss the cabbage

In a large bowl, add shredded cabbage and toss with salt. Let sit for 30 minutes. The salt softens the cabbage, reducing 6 to 7 cups to about 4 cups.

Prepare the pickling liquid

In a small saucepan, add vinegar, water, and sugar. Bring to a boil over medium heat, stirring to dissolve the sugar completely. When the sugar is fully dissolved, remove it from the heat.

Pack the jars

Pack the cabbage into clean jar(s) and pour the hot pickling liquid over the top. Wipe off any spills, affix the lid, and let sit on the counter until cool.

Refrigerate

Once cooled, place the jars in the refrigerator for storage. The pickled cabbage will benefit from sitting for at least a few hours but is best after a day.

How to Store It

Fridge: up to 2 weeks in airtight containers.
Freezer: no, the texture will suffer.
Reheat: serve chilled; no reheating necessary.

Tips for Best Results

• Slice the cabbage as thinly as possible for better texture.
• Allow the pickled cabbage to sit for at least a day before serving for maximum flavor.
• Adjust the sugar to taste, depending on your sweetness preference.
• For more heat, consider adding more red pepper flakes.

Serving Suggestions

• Use as a zesty topping for tacos or burritos.
• Serve alongside grilled meats for a fresh contrast.
• Add to sandwiches or burgers for an extra crunch.