Tangy, salty and slightly crunchy, this Quick Pickled Red Cabbage is the perfect addition to your sandwiches, wraps and even tacos! With just 15 minutes and a few ingredients, you'll be able to whip up this delicious and versatile condiment, that you can put to use for up to a week, if not longer.
The last time I made my quick pickled radish and pickled shallots, they were huge hits. This time, I decided to put my favorite red cabbage to use!
Pickling foods is a great way to extend its shelf life. But it's not just that. The salt, sugar, brine and spices together adds such a beautiful layer of flavor as well.
If you're exploring quick pickling for the first time, this one is a great recipe to start with. If you have slightly evolved taste buds and love experimenting, try my pickled rhubarb and pickled cherries too!
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What's So Great About the Recipe?
This quick pickled red cabbage is such a wonderful condiment to have at hand. The crunch and tang from this condiment can jazz up any simple dish, and take it to the next level.
Best of all, it barely takes any time to make. Just like my green chili pickle, it gets ready in a jiffy.
Recipe Ingredients
Red cabbage: I used a whole head of red cabbage. When picking one, make sure it's firm and unblemished, and doesn't have any soft spots.
Garlic: For a bit of extra savory flavor. I used it for my ginger carrot pickle too!
Vinegar: The base for the brine. I used apple cider vinegar here for that fruity tang, but you can make do with regular white vinegar too.
Carom seeds: This one's optional, but great to use if you can find. They have a beautiful aroma and flavor that works wonderfully with the pickled cabbage.
Black peppercorns: For a bit of heat.
Bay leaves: For that earthy flavor. This one's again, optional, but I highly recommend using it.
Brown sugar: For that deep sweetness and to help preserve the cabbage.
Sea salt: I used sea salt, but regular table salt can work just fine.
See recipe card for quantities.
The raw, unfiltered, unpasteurized, original daily dose of wellness, made with 100% organic apples naturally fermented by live ‘Mother'
Substitutions & Variations
- You can also add other veggies to this red cabbage pickle. I love adding radish juliennes (I used them in my shredded carrot pickle too).
- Green chilies can also be a fantastic addition to consider, especially if you love spicy food. I used them in my pickled turmeric and it was such a treat.
How to Make Quick Pickled Red Cabbage
Step 1: In a saucepan over medium heat, add the vinegar, bay leaves, carom seeds, peppercorns and sugar. Bring this to a boil and then turn down the heat. Let it simmer for 5 minutes.
Step 2: Pack the shredded cabbage into a clean mason jar. Pour the hot brine over it and let it sit for 10-15 minutes. Use a clean spoon to pack the red cabbage in. Cover and refrigerate.
💭Top Tip
Make sure there is enough pickling liquid to cover the red cabbage completely. This helps prevent spoilage.
How to Store Leftover Pickled Red Cabbage
Store the pickled red cabbage in a glass jar or an airtight container for up to 8 days in the refrigerator. Make sure you keep it covered at all times, and use a dry spoon to spoon it out whenever you're using it- it will help prevent spoilage.
16-ounce jars perfect for canning, pickling, preserving, and fermenting fruits and veggies. Embossed measurement markings ensure precise filling, and a label line lets you write dates and contents.
![Wide Mouth Mason Jars 16 oz [5 Pack]](https://m.media-amazon.com/images/I/418qy+VyK7L._SL500_.jpg)
Tips & Tricks to Nail the Recipe
- Make sure you pat dry the cabbage and remove all moisture from its surface before you use it to make the quick pickle.
- Use a sharp knife or a mandolin slicer to shred the cabbage. The thinner the cabbage, the quicker it will pickle.
- Allow the cabbage to rest in the pickling liquid for at least a few hours, ideally overnight to soak up all the flavors and soften a bit. I did the same when I made my Persian Torshi and curry pickled cauliflower.
How to Serve Quick Pickled Red Cabbage
You can use the pickled red cabbage as a topping over your breakfast eggs, avocado toast or tacos. I love using it as a stuffing in my homemade sandwiches and wraps along with some of my spicy pickled garlic.
It can also be an excellent condiment to jazz up your Buddha bowls or homemade burgers.
Recipe FAQs
If you notice any cloudy liquid or discoloration or an off-putting smell from the jar, the cabbage has probably spoiled, and it is best to discard it.
You absolutely can! You may also want to add a pinch of turmeric to the green cabbage pickle to lend it a nice pop of color.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this quick pickled red cabbage or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Quick Pickled Red Cabbage
Ingredients
- 1 red cabbage
- 2-3 garlic
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 cup apple cider vinegar
- 1 teaspoon brown sugar
- ½ teaspoon carom seeds
- 1 teaspoon sea salt
Instructions
- In a saucepan over medium heat, add the vinegar, bay leaves, carom seeds, peppercorns and sugar.
- Bring this to a boil and then turn down the heat. Let it simmer for 5 minutes.
- Pack the shredded cabbage into a clean mason jar.
- Pour the hot brine over it and let it sit for 10-15 minutes. Use a clean spoon to pack the red cabbage in.
- Cover and refrigerate.
Notes
- Make sure you pat dry the cabbage and remove all moisture from its surface before you use it to make the quick pickle.
- Use a sharp knife or a mandolin slicer to shred the cabbage. The thinner the cabbage, the quicker it will pickle.
- Allow the cabbage to rest in the pickling liquid for at least a few hours, ideally overnight to soak up all the flavors and soften a bit. I did the same when I made my Persian Torshi and curry pickled cauliflower.
- Make sure there is enough pickling liquid to cover the red cabbage completely. This helps prevent spoilage.
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