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
Scale
- 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!