Quick Pickled Red Cabbage

5 from 4 votes

This easy Quick Pickled Red Cabbage makes a delicious and versatile condiment! Adds color, crunch, and flavor to your meal. Serve with falafel, tacos, sandwiches, salads, and more. Keeps in the fridge for weeks. (Vegan, Gluten Free).

Prep Time8

Cook Time2

Total Time10

Servings:

Author: Bri Beaudoin

Ingredients

4 cups shredded red cabbage (see note 1)
1 cup water
2 tablespoons granulated sugar (or cane sugar)
2½ teaspoons fine sea salt
3 dried bay leaves (optional)
1 teaspoon mustard seeds (optional)
¼ teaspoon black pepper
1 cup white distilled vinegar (see note 2)

US Customary - Metric

Instructions

Prep jar: Pack 4 cups shredded red cabbage into 1 heatproof glass jar (at least 1L/32 fl oz capacity).
Make brine: Add 1 cup water, 2 tablespoons granulated sugar, 2½ teaspoons fine sea salt, 3 dried bay leaves (optional), 1 teaspoon mustard seeds (optional), and ¼ teaspoon black pepper to a small pot. Bring to a gentle simmer over low heat, stirring until sugar and salt are dissolved, about 2 minutes.
Combine: Pour brine into the jar. Add 1 cup white distilled vinegar (see note 3). Close the lid and give the jar a good shake to mix. Let cool on the counter for 30 minutes, then refrigerate. Quick pickled cabbage can be enjoyed as soon as the brine has become pink—but the flavor will continue to develop as it marinates (see note 4).

Notes

Red Cabbage: You can use a mandoline or knife to shred the cabbage. The thinner it's shredded, the faster it'll marinate. 4 cups shredded cabbage weights 300 grams / 10.6 oz.
Vinegar: White distilled vinegar gives the cabbage a very tangy flavor. You can swap for apple cider vinegar for a slightly milder flavor.
Topping up brine: If the cabbage is packed into the jar and not fully covered with liquid, then add equal parts water and vinegar until it's submerged.
Pickling time: Varies based on how thinly shredded the cabbage is. You can start to eat it as soon as the cabbage has softened and the brine has turned pink (sometimes this can happen as quickly as 30 minutes). But the cabbage will continue to marinate and absorb flavor as it sits. So for better flavor, let it marinate in the fridge at least overnight.
Storage tips: Keep refrigerated for up to 2 weeks.

Nutrition