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Quick Pickled Red Cabbage

Making quick pickled red cabbage has never been easier! This 15 minute recipe is foolproof and just what you need!
5 from 4 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Resting time 4 hours
Total Time 4 hours 15 minutes
Course Condiment
Cuisine Asian
Servings 6 servings

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.
Keyword quick pickled red cabbage
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