Easy Pickled Red Cabbage Recipe
If you're looking for a simple way to add flavor, color, and crunch to your meals, this Easy Pickled Red Cabbage Recipe is the answer.
Made with fresh red cabbage, vinegar, and a handful of pantry staples, this quick pickled cabbage comes together in minutes and tastes even better after chilling.
Perfect for tacos, burgers, sandwiches, grain bowls, salads, and more.
Why You'll Love This Recipe
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Ready in 15 minutes
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No canning required
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Bright and colorful
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Great for meal prep
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Naturally vegan
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Lasts for weeks in the refrigerator
Ingredients
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1 small head red cabbage, thinly sliced
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1 cup apple cider vinegar
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1 cup water
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2 tablespoons sugar
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1 tablespoon salt
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2 garlic cloves, smashed
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1 teaspoon black peppercorns
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1 bay leaf
Instructions
Step 1
Place sliced cabbage into a large glass jar or heat-safe container.
Step 2
In a saucepan combine:
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vinegar
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water
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sugar
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salt
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garlic
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peppercorns
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bay leaf
Bring to a gentle simmer.
Stir until sugar and salt dissolve.
Step 3
Pour the hot pickling liquid over the cabbage.
Make sure cabbage is fully submerged.
Step 4
Allow to cool completely.
Cover and refrigerate.
Step 5
Enjoy after 1 hour, though flavor improves after 24 hours.
Tips
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Slice cabbage very thin for best texture.
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Add jalapeños for heat.
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Add sliced onions for extra flavor.
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Use rice vinegar for a milder taste.
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Store in refrigerator up to 3 weeks.
Ways To Use Pickled Red Cabbage
Tacos
Adds crunch and acidity.
Burgers
Balances rich flavors.
Sandwiches
Perfect on turkey, chicken, or veggie sandwiches.
Salads
Adds color and brightness.
Grain Bowls
Great with rice, quinoa, and roasted vegetables.
FAQ
How long does pickled red cabbage last?
Stored in an airtight container, it can last up to 3 weeks in the refrigerator.
Can I use green cabbage?
Yes. The recipe works with both red and green cabbage.
Do I need to can it?
No. This is a quick refrigerator pickle recipe.
Nutrition
Per Serving
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Calories: 20
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Carbohydrates: 4g
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Fiber: 1g
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Protein: 1g
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Fat: 0g