A Crisp, Tangy, and Vibrant Condiment for Any Dish!
There’s something magical about the contrast of flavors in a good pickled red cabbage—the balance of tangy vinegar, a touch of sweetness, and the satisfying crunch of the cabbage itself. It’s the secret ingredient that makes tacos pop, sandwiches sing, and salads burst with flavor. The best part? It’s ridiculously easy to make and stores beautifully in the fridge for weeks!
This quick and easy pickled red cabbage recipe requires just a handful of ingredients, but the result is a bright, punchy condiment that transforms even the simplest meals. Whether you’re piling it on top of barbecue, stuffing it into tacos, or using it to add a fresh bite to grain bowls, this pickled cabbage is a must-have staple in your fridge.
Ready to add a burst of color and zing to your meals? Let’s get pickling!
Why You’ll Love This Pickled Red Cabbage
- Super Easy – No complicated steps or canning required!
- Crunchy & Tangy – Adds texture and brightness to any dish.
- Customizable – Adjust the sweetness, spice, and seasoning to your taste.
- Long Shelf Life – Stays fresh in the fridge for up to 3 weeks!
- Perfect for Everything – Tacos, burgers, sandwiches, salads, and more.
Cuisine: American, European, Mexican
Tips for the Best Pickled Cabbage
- Slice it thin! The thinner the cabbage, the better it absorbs the flavors.
- Want it sweeter? Add an extra teaspoon of sugar.
- Love heat? Throw in more red pepper flakes or a sliced jalapeño.
- For extra flavor, add fresh herbs like thyme or bay leaves.
- Press it down to keep the cabbage submerged in the brine—it helps with even pickling!
Substitutions & Variations
- Swap the Vinegar: Try red wine vinegar for a richer flavor or rice vinegar for a milder taste.
- Add Citrus: A squeeze of fresh lime juice adds a bright, citrusy note.
- Make it Herbal: Add dill, bay leaves, or coriander seeds for extra depth.
- Go Sugar-Free: Use honey or maple syrup instead of sugar for a natural sweetness.
- Try Different Cabbage: Green cabbage or Napa cabbage can also be pickled with this method.
How to Make a Healthier Version
This recipe is already low in calories and naturally gluten-free, but you can make it even healthier by:
- Using honey or monk fruit sweetener instead of sugar.
- Reducing the salt if you’re watching your sodium intake.
- Adding fresh turmeric or ginger for extra anti-inflammatory benefits.
And there you have it!
This quick pickled red cabbage is the easiest way to add a tangy, crunchy, and vibrant touch to any meal. It’s a must-have for tacos, pulled pork sandwiches, grain bowls, and more! Give it a try and let us know how you love to use it. Looking for more easy pickling recipes? Check out our other delicious recipes!
Categories: Condiments, Side Dishes, Meal Prep, Vegan, Gluten-Free
Tags: pickled red cabbage, quick pickles, tangy, easy recipe, meal prep, taco toppings
Frequently Asked Questions
1. How long does pickled red cabbage last?
It stays fresh for up to 3 weeks in the refrigerator.
2. Do I have to heat the brine?
Heating helps dissolve the sugar and salt, but you can use a cold brine method by shaking the jar well and letting it sit longer.
3. Can I use white cabbage instead?
Yes! It won’t be as vibrant, but it will still taste delicious.
4. Can I use a different vinegar?
Absolutely! Try red wine vinegar, white vinegar, or even rice vinegar for different flavors.
5. Is this spicy?
Not unless you add red pepper flakes or jalapeños. Feel free to adjust the heat to your liking.
6. What dishes go well with pickled cabbage?
It’s perfect for tacos, sandwiches, burgers, grain bowls, salads, BBQ dishes, and even as a side to roasted meats.
7. Can I make this without sugar?
Yes! Use honey, maple syrup, or a sugar alternative like monk fruit.
8. How do I keep the cabbage from getting too soft?
Don’t overcook the brine—just heat it enough to dissolve the sugar and salt. Also, avoid letting the cabbage sit in hot brine for too long before refrigerating.
9. Can I reuse the pickling liquid?
Yes! You can reuse it once or twice for another batch of cabbage or other quick-pickled veggies.
10. Can I make this in advance?
Yes! It actually gets better after 24 hours in the fridge, so it’s great for meal prep.
Pickled Red Cabbage
Description
This quick and easy pickled red cabbage recipe requires just a handful of ingredients, but the result is a bright, punchy condiment that transforms even the simplest meals.
Ingredients
- ½ head red cabbage (thinly sliced)
- 1 cup apple cider vinegar (or white vinegar)
- 1 cup water
- 2 tablespoons sugar (adjust to taste)
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- ½ teaspoon mustard seeds (optional)
- 1–2 garlic cloves (smashed, optional for extra flavor)
- ½ teaspoon red pepper flakes (optional for a spicy kick)
Instructions
Step 1: Prep the Cabbage
- Remove any tough outer leaves from the red cabbage and cut it in half.
- Slice it thinly using a sharp knife or mandoline. Place the sliced cabbage into a clean glass jar or a heatproof bowl.
Step 2: Make the Pickling Brine
- In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and red pepper flakes.
- Bring the mixture to a gentle simmer, stirring until the sugar and salt dissolve.
Step 3: Pickle the Cabbage
- Carefully pour the hot brine over the sliced cabbage, making sure it’s fully submerged.
- Use a spoon to press the cabbage down so it’s covered in the brine.
- Let it cool to room temperature, then seal the jar and refrigerate for at least 30 minutes to 1 hour (overnight is even better for maximum flavor).
Step 4: Enjoy!
- Serve chilled or at room temperature as a topping for tacos, burgers, sandwiches, or salads!
