Quick Pickled Red Cabbage
Crunchy, vibrant purple shreds of red cabbage quick-pickled in a sweet-sour vinegar brine. Ready in under 30 minutes with no canning required. A brilliant, tangy topping for tacos, burgers, grain bowls, or sandwiches.
For 8 servings
- prep · ~5 min
Shred the cabbage.
Remove the core from the red cabbage. Slice very finely with a sharp knife or mandoline. Pack the shredded cabbage tightly into a clean 1-liter mason jar, tucking the smashed garlic cloves and black peppercorns between layers.
TIPA mandoline gives the most even, crunchy shreds. - boil · ~5 min
Make the hot pickling brine.
In a medium saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a rolling boil over high heat, stirring until the sugar and salt completely dissolve. Immediately remove from heat.
- assemble · ~2 min
Pour brine over the cabbage and seal.
Carefully pour the hot brine over the shredded cabbage in the jar, ensuring the cabbage is completely submerged. Let cool to room temperature on the counter, then seal the lid tightly.
TIPUse the back of a spoon to press the cabbage down so no pieces poke above the liquid. - rest · ~20 min
Rest and refrigerate.
Let the sealed jar sit at room temperature for 15 to 20 minutes, then transfer to the refrigerator. The pickles are ready to eat after 30 minutes of chilling, but the flavor deepens overnight.
TIPFor the brightest color and best crunch, enjoy within 2 weeks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline for ultra-thin, even shreds that pickle quickly and stay crunchy.
- 2Pack the cabbage tightly into the jar to prevent floating pieces from spoiling.
- 3Smash the garlic cloves lightly to release flavor without making the brine cloudy.
- 4Let the jar cool completely before refrigerating to maintain crisp texture.
- 5For maximum tang, let the pickled cabbage rest overnight in the fridge before serving.
- 6Store in the refrigerator and consume within 2 weeks for the best crunch and color.
Adapt it for your goals.
Spicy
Add 1-2 dried red chilies or 1/2 teaspoon red pepper flakes to the jar for a kick of heat that complements tacos and sandwiches.
HerbedHerbed
Tuck a sprig of fresh dill or a few thyme sprigs into the jar before pouring the brine for a fragrant twist.
Low SugarLow-Sugar
Reduce sugar to 1 tablespoon or substitute with a zero-calorie sweetener like erythritol for a tangier, less sweet pickle.
SpicedSpiced
Add a cinnamon stick, star anise, or a few juniper berries to the brine for a warm, aromatic variation perfect for winter dishes.
Why this is on our healthy list.
Rich in Vitamin C
Red cabbage is an excellent source of vitamin C, which supports immune function and collagen production.
Low in Calories and Fat
This pickle is naturally low in calories and fat-free, making it a light, flavorful addition to meals without added guilt.
Contains Anthocyanins
The vibrant purple color comes from anthocyanins — powerful antioxidants linked to reducing inflammation and supporting heart health.
Fermentation-Friendly Base
Although quick-pickled (not fermented), this recipe uses apple cider vinegar, a source of acetic acid that may aid digestion.
Frequently asked questions
Yes, but the flavor will be sharper and less fruity; apple cider vinegar gives a milder, slightly sweet tang.
