Quick Pickled Red Cabbage

5 from 4 votes

This easy Quick Pickled Red Cabbage is a crunchy, tangy refrigerator pickle made with simple ingredients. Just 10 minutes to make this bright, flavorful topping or condiment for falafel, tacos, sandwiches, burgers, salads, and grain bowls. (Vegan, Gluten Free).

Prep Time8

Cook Time2

Total Time10

Servings:

Author: Bri Beaudoin

Ingredients

4 cups shredded red cabbage (300g/10.6 oz, see note 1)
1 cup water
2 tablespoons granulated sugar (or cane sugar, see note 2)
2½ teaspoons fine sea salt
3 dried bay leaves (optional)
1 teaspoon mustard seeds (optional)
¼ teaspoon black pepper
1 cup apple cider vinegar or white distilled vinegar (see note 3)

US Customary - Metric

Instructions

Pack 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. Stir until the sugar and salt dissolve, about 2 minutes.
Combine: Pour hot brine over the cabbage. Add 1 cup apple cider vinegar or white distilled vinegar (see note 4). Close the jar and gently shake to mix.
Pickle: Let cool for about 30 minutes, then refrigerate. You can eat the cabbage once it has softened and the brine turns pink (see note 5). But for the best flavor, let it marinate for longer (overnight) before serving.

Notes

Red Cabbage: Slice it thinly with a knife or mandoline. Thin slices pickle faster.
Sugar: I tested this recipe with and without sugar. I prefer the version with sugar because it balances the vinegar without making the cabbage taste sweet. If you leave it out, use apple cider vinegar.
Vinegar: Apple cider vinegar has a milder flavor and is my recommendation for first-time makers. Distilled white vinegar gives a sharper, more classic pickle tang. My family likes a stronger vinegar flavor, so I often make this with white vinegar since it's more budget-friendly.
Topping up brine: Ensure the cabbage is covered with liquid. If needed, add equal parts vinegar and water until submerged.
Pickling time: Very thin cabbage can be enjoyed in as little as 30 minutes (as soon as the cabbage has softened and the brine has turned pink). For better flvor, let it marinate in the fridge overnight.
Storage: Keep refrigerated in a clean, covered jar. Enjoy within 2 weeks.

Nutrition