Quick Pickled Red Cabbage
This quick pickled red cabbage recipe delivers vibrant color and satisfying crunch in under an hour, making it an ideal tangy addition to tacos, sandwiches, and grain bowls.
For 6 servings
Thoroughly wash the red cabbage. Remove any outer damaged leaves. Using a sharp knife or mandoline, thinly shred half of the cabbage into fine strips, aiming for about 1/8-inch thickness. Place the shredded cabbage into a clean, heat-proof 1-quart (1-liter) jar or container, packing it down gently.
In a small saucepan, combine the apple cider vinegar, water, granulated sugar, and fine sea salt. If using, add the sliced garlic and black peppercorns to the saucepan.
Heat the mixture over medium-high heat, stirring constantly, until the sugar and salt are completely dissolved and the brine just comes to a gentle simmer. Do not boil vigorously.
Carefully pour the hot brine over the shredded cabbage in the jar, ensuring all the cabbage is submerged. You may need to press down on the cabbage with a spoon to keep it under the liquid. Leave about 1/2 inch of headspace at the top of the jar.
Allow the jar to cool to room temperature on your countertop, uncovered. This typically takes about 30-45 minutes. Once cooled, secure the lid tightly.
For best results, refrigerate the pickled cabbage for at least 30 minutes before serving. The longer it sits, the more the flavors will develop. It's ready to enjoy after 30 minutes but tastes even better after a few hours or overnight.
Serve the quick pickled red cabbage as a vibrant, tangy topping for tacos, pulled pork sandwiches, grain bowls, salads, or alongside grilled meats.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For uniformly thin shreds, use a mandoline slicer. Be sure to use a protective glove for safety. If using a knife, cut the cabbage into quarters, remove the core, then slice very thinly.
- 2While the recipe uses apple cider vinegar, you can experiment with other vinegars like white wine vinegar or rice vinegar for slightly different flavor profiles.
- 3Ensure your jar is clean and heat-proof. While not strictly necessary to sterilize for quick pickles, a clean jar prevents unwanted bacteria and extends shelf life.
- 4Don't overcook the brine; you only need to heat it enough to dissolve the sugar and salt. Excessive boiling can evaporate the vinegar, altering the flavor balance.
Adapt it for your goals.
Spicy Kick
Add a few slices of fresh jalapeño or a pinch of red pepper flakes to the jar with the cabbage for a spicy version.
Herbaceous TwistHerbaceous Twist
Incorporate fresh herbs like a sprig of rosemary, thyme, or a few bay leaves into the brine for an aromatic variation.
Sweet & SavorySweet & Savory
For a slightly sweeter pickle, increase the sugar to 1.5-2 tablespoons. For more savory, add a few coriander seeds or mustard seeds to the brine.
Why this is on our healthy list.
Rich in Antioxidants
Red cabbage is packed with anthocyanins, powerful antioxidants that give it its vibrant color and help combat oxidative stress in the body.
Good Source of Fiber
The fiber content in red cabbage supports digestive health, aids in regular bowel movements, and can contribute to a feeling of fullness.
Vitamin C Boost
Red cabbage is an excellent source of Vitamin C, which is crucial for immune function, skin health, and acts as an antioxidant.
Frequently asked questions
When stored in an airtight container in the refrigerator, quick pickled red cabbage will typically last for up to 2-3 weeks. Its crunchiness will gradually soften over time.
