Quick and easy pickled cabbage that is crunchy, sweet, and tangy! It makes the perfect topping for many dishes such as tacos, burgers, salads, and sandwiches.
Fridge pickles are amazing, they take just a few minutes to make and the result is a delicious condiment that can level up your meals.
You will love the crunch and the beautiful pink color of the pickled red cabbage. Thinly shred the purple cabbage, make the pickling solution, combine and keep it in the fridge until you’re ready to consume it.
Why You’ll Love This Recipe
- Quick and Easy – Make this recipe in just 20 minutes from start to finish. Let it sit for an hour and it’s ready for your to enjoy!
- Fridge Pickles – You don’t need any canning techniques for these fridge pickles, make a jar and keep it in your fridge.
- Versatile – I’m sharing with your different variations so you can test this recipe out and find your favorite way to make it.
Key Ingredients
Here’s what you need to make this
Complete list of ingredients and amounts can be found in the recipe card below.
- Cabbage: Use red/purple or green cabbage, whatever you have on hand. Red cabbage is my favorite because of its color.
- Vinegar: You will need vinegar to add tartness and taginess to your pickles. Use distilled vinegar, apple cider vinegar, red wine vinegar, or rice wine vinegar.
- Optional Seasonings: I love adding mustard seeds (yellow or brown), peppercorns, garlic cloves, fresh ginger, dried herbs, and sliced jalapeño for a little bit of heat.
How To Pickle Red Cabbage
- Shred. Remove the core of the cabbage then thinly shred it using a sharp knife, or a mandoline slicer.
- Make the pickling solution, in a small saucepan, combine half of the water with the salt and sugar. Stir and heat until the sugar and salt are dissolved in the water. Remove from heat, and allow to cool.
- Combine. Add vinegar and the remaining water. Add the thinly sliced cabbage to a mason jar, then top with the pickling solution leaving half an inch of space in the jar. Seal and store in the fridge for at least 1 hour.
Tip!
Store the pickled red cabbage in the fridge in a sealed jar for up to 2-3 weeks.
Recipe Tips
- Allow to Cool. It’s important that you allow the brine to cool completely before you store the glass jar in the fridge.
- Use Different Type of Cabbage. This recipe works for all types of cabbage, substitute red cabbage with green, white, or napa cabbage.
- Add Heat. To add some heat, I suggest that you slice a jalapeño (keep or remove the seeds) and add it to the jar. Or use red pepper flakes instead.
FAQs
Although this pickled red cabbage is not fermented, red cabbage is really good for you. It’s a good source of vitamin k, zinc, and magnesium.
Pickled red cabbage is best served as a topping/condiment with tacos, burritos, salads, sandwiches, and burgers. You can also serve it in a small bowl on a charcuterie board or vegetable platter.
No. Sauerkraut is fermented cabbage, quick pickled cabbage isn’t.
What To Serve With
Tacos! This is my favorite way to enjoy pickled red cabbage. Try it on these Shredded Chicken Tacos, or Baked Chicken Tacos, they’re also great with Mexican Shredded Beef Tacos.
Try adding the pickled cabbage to sandwiches. These Eggplant Sandwiches are amazing, and if you’re like me and love adding lots of topping to Italian Beef Sandwiches then you should totally go for it!
Save this recipe for the next time you have you buy a head of red cabbage. Pickled Red Cabbage is never a bad idea. Pin it for more people to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Pickled Red Cabbage
Equipment
- Mandoline
- Glass jar
Ingredients
- 2 cups shredded red cabbage
- ½ cup (120ml) distilled vinegar or apple cider vinegar or red wine vinegar
- ½ cup (120ml) water
- 1 tablespoon granulated sugar
- 2 teaspoon salt
Optional Seasonings:
- 1 teaspoon black peppercorns
- 2 cloves garlic sliced
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
Instructions
- Remove the core of the cabbage then thinly shred it using a sharp chef’s knife, or a mandoline slicer.
- Make the pickling solution, in a small saucepan, combine ¼ cup of water with the salt and sugar. Stir and heat until the sugar and salt are dissolved in the water. Remove from heat, and allow to cool.
- Add vinegar and the remaining water. Add the shredded cabbage to a mason jar, then top with the pickling solution leaving half an inch of space in the jar. Seal and store in the fridge for at least 1 hour.
Notes:
- Allow to Cool. It’s important that you allow the brine to cool completely before you store the glass jar in the fridge.
- Use Different Type of Cabbage. This recipe works for all types of cabbage, substitute red cabbage with green, white, or napa cabbage.
- Add Heat. To add some heat, I suggest that you slice a jalapeño (keep or remove the seeds) and add it to the jar. Or use red pepper flakes instead.
- Storing. Store the pickled red cabbage in the fridge in a sealed jar for up to 2-3 weeks.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
may says
recipe asks for half cup of water but then says remaining water in instructions? what is the remaining water??
Diana says
Sorry, that was a typo! I meant half of the water which is 1/4 a cup.