This simple pickled cabbage recipe is effortlessly made with minimal ingredients and takes only a few minutes to prepare. Combine basic ingredients, refrigerate, and enjoy!
Pouring the warm brine over sliced cabbage in a glass jar yields a similar condiment to our pickled red onions with an ideal blend of sweetness, zest, and tanginess.
Pickled Cabbage
Pair it with hamburgers, hot dogs, tacos (or replace the usual coleslaw with pickled cabbage).
Despite the name suggesting red cabbage, feel free to use any cabbage variety such as green, savoy, red, or napa cabbage, adapting it to your taste preferences.
🛒Ingredients
- Cabbage - I prefer using green cabbage as it's tender and beautifully complements the color of beets. Look for a large, dense cabbage head to ensure crunchy results rather than a loose one. You can either slice it into thicker pieces or use shredded cabbage (coleslaw style).
- Pickled beets - add a delightful sweetness and juiciness to the mix. Opt for red beets for sweeter results. If preferred, you can experiment with carrots or other root vegetables. Alternatively, you can make the pickles with just cabbage, omitting the beet for a different flavor (though I personally love the sweetness and color it adds).
- Garlic - brings a punchy, zesty, and savory essence to the pickled red cabbage. To enhance the tangy flavor, slice the garlic clove thickly, letting them infuse their deliciousness into the brine.
- Spices - my preferred spices are pink or black peppercorns, bay leaves, and mustard seeds, caraway seeds. This recipe provides a basic foundation, allowing you to personalize it further according to your preferences. Check out additional variations in this section. For optimal results, use whole spices rather than ground ones.
- Sugar - counteracts the vinegar's tanginess. Alternatively, opt for honey or a neutral choice like agave nectar. Don't skip the sweetener!
- Salt - use fine or pickling salt for tenderizing and to balance the acidity of the vinegar. It softens cabbage while maintaining crispness. Unlike red cabbage, which is tougher, less salt is needed here.
- Pickling liquid - hoose vinegar with 5-6% acidity for pickling. Options like distilled white vinegar, apple cider vinegar, rice wine vinegar, or red wine vinegar work well for quick pickles.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
🥣How To Make Quick Pickled Cabbage
This recipe uses 1 32-ounce jar and 1 64-ounce jar, yielding approximately 3 liters of brine in total.
This quick pickled cabbage doesn't require fermentation and can be ready to eat in just 24 hours (for optimal flavor, refrigerate for 2 days before serving).
- Slice the cabbage. Prepare the cabbage and beets by removing the outer leaves and coring the cabbage. Cut the cabbage into 4 wedges and roughly chop each into 1 ½ inch slices. Alternatively, slice it like a simple cabbage slaw.
- For the beetroot, halve it and then slice it thinly.
- Assemble into jars. In sterilized jars, place cabbage, beet, and garlic. Repeat these layers until the jar is full.
- Prepare the pickling solution. Create the vinegar marinade by combining sugar, salt, peppercorns, and bay leaves in a small saucepan. Pour 6 cups of water over them and bring to a boil on medium heat. Simmer for 3 minutes until the salt and sugar dissolve.
- Remove from heat and stir in the vinegar. Allow the mixture to cool slightly for 1 minute before pouring it into the jars. Be cautious when handling the hot liquid!
- Pour into sterilized jar. Pour the vinegar mixture over the cabbage until it is completely submerged, leaving an inch of space at the top to seal the lid easily and let the cabbage marinate.
- Pickling process. Refrigerate the jars, tightly sealed, and let them cool fully at room temperature (approximately 5 hours). Then, refrigerate for 24 hours before enjoying. For more flavorful pickles, marinate for 2 days. Pair it with tacos, use it as a salad topper, or include it in any favorite recipes that would benefit from a nice crunch.
While the cabbage can be consumed after 12-24 hours, allowing it to sit longer in the fridge will enhance its delightful taste (2-3 days yields even better results).
👨🍳 Rita's Favorite Equipment
- I use a wide-mouth 32-ounce glass jar - it’s the perfect size for one head of cabbage and super easy to clean. Another option here.
- These fermentation lids with airlocks make the process completely hands-free - no need to burp jars or worry about mold.
- A glass fermentation weight is worth having; it keeps the cabbage submerged so it stays crisp and safe to eat.
- If you plan to make fermented foods often, a starter fermentation kit has everything — jars, lids, and weights all in one box.
- For slicing cabbage paper-thin, a mandoline slicer saves so much time (and gives you perfect even texture).
- Measuring cups and spoons
📋Tips
- Experiment with various vinegars like apple cider vinegar for a tangy and fruity note, or white, rice, or red wine vinegar for a milder taste.
- Enhance the flavor profile by adding ingredients such as curry leaves, caraway seeds, mustard seeds, celery seeds, turmeric, coriander seeds, or lime/lemon juice. Alternatively, utilize a homemade or store-bought pickling spice blend.
- For added heat, incorporate chili peppers, jalapenos, red chili pepper, red pepper flakes, or sliced ginger to infuse spiciness.
- For a sweeter pickled red cabbage, consider adding extra sugar to the boiling liquid. However, in this recipe, I didn't find it necessary to add more!
✅ EXPERT TIP: For prolonged crispness of your cabbage, ensure the jars cool to room temperature before refrigeration. Refrain from placing them in the fridge while they are still hot.
How To Sterilize Jars For Pickling?
- Clean the mason jars and lids meticulously with hot, soapy water, ensuring no soap residue remains after rinsing.
- Submerge the washed jars entirely in a large pot of boiling water for about 10 minutes to ensure proper sterilization.
- In a separate pot, boil the lids and bands (if applicable) for approximately 5 minutes.
- Gently take out the jars, lids, and bands from the boiling water using jar tongs or a clean towel. Set them on a clean, dry surface to air dry completely before using them for pickling.
What Type Of Cabbage Is Best For Pickling?
Choose between green or red cabbage; both maintain their crunch and absorb the pickling liquid, offering a delightful mix of subtle sweetness and tanginess. Napa and savoy cabbage work excellently too!
- I favor green cabbage for its softer texture and milder taste over red varieties.
- Red cabbage has a peppery flavor and boasts rich nutrients, ideal for salads, coleslaw, and pickling recipes, adding vibrant color and flavor to a variety of dishes.
Storage Instructions
🍱To Store. To store, let the jars of pickled cabbage cool to room temperature before refrigerating. As raw ingredients like garlic may shorten the pickle's shelf life to 2-3 weeks, I stored mine for 3 weeks and it retained a satisfying crunch.
Place the pickled cabbage in the middle of the fridge to prevent freezing at the back or reducing its lifespan in the doors, ensuring its freshness for an extended period.
👪Serving Suggestions
- The quick pickled cabbage recipe not only delivers a tangy crunch but also contributes a vibrant red hue to your plate, serving as a delightful condiment or side dish that complements nearly any meal. Both fermented and pickled vegetables contribute to healthy eating.
- Pickled cabbage serves as a perfect topping in favorite dishes, tacos, hot dogs, burgers, sandwiches.
More Cabbage Recipes
- Fried Cabbage And Sausage
- Cabbage Roll Soup
- Cabbage Rolls
- Cabbage Pie
- Fried Cabbage With Bacon, Garlic and Onion
For all tasty recipes, scroll through our Recipe Archives.
🤷Frequently Asked Questions
How long will the pickled cabbage stay fresh?
When refrigerated, it typically lasts for up to two weeks, although in my experience, it's usually enjoyed before then!
Can I use red cabbage?
Absolutely, you can. Although cabbage will have a tougher texture.
Can I experiment with different spices?
Certainly! Explore various flavors, herbs, and spices that suit your taste and your family's preferences. The ones I use complement the dishes we usually have.
📖Recipe
Pickled Red Cabbage Recipe
This simple pickled cabbage recipe is effortlessly made with minimal ingredients and takes only a few minutes to prepare. Combine basic ingredients, refrigerate, and enjoy! Pouring the warm brine over sliced cabbage in a glass jar yields a similar condiment to our pickled red onions with an ideal blend of sweetness, zest, and tanginess.
Ingredients
For Red Cabbage
- 3 pounds green cabbage or red, about 5-6 cups
- 1 medium red beet about 6-7 ounce, peeled
- 8 small garlic cloves about 1 ounce, cut into medium thick slices
For The Brine
- 6 cups clean filtered water
- 3 tablespoon salt fine sea salt or kosher salt
- ½ cup + 3 tablespoons apple cider vinegar 5-6% acidity
- 10 black peppercorns
- 3 bay leaves
- 6 tablespoons white sugar
Instructions
- Slice the cabbage. Prepare the cabbage and beets by removing the outer leaves and coring the cabbage. Cut the cabbage into 4 wedges and roughly chop each into 1 ½ inch slices. Alternatively, slice it like a simple cabbage slaw. For the beetroot, halve it and then slice it thinly.
- Assemble into jars. In sterilized jars, place cabbage, beet, and garlic. Repeat these layers until the jar is full.
- Prepare the pickling solution. Create the vinegar marinade by combining sugar, salt, peppercorns, and bay leaves in a small saucepan. Pour 6 cups of water over them and bring to a boil on medium heat. Simmer for 3 minutes until the salt and sugar dissolve.
- Remove from heat and stir in the vinegar. Allow the mixture to cool slightly for 1 minute before pouring it into the jars. Be cautious when handling the hot liquid!
- Pour into sterilized jar. Pour the vinegar mixture over the cabbage until it is completely submerged, leaving an inch of space at the top to seal the lid easily and let the cabbage marinate.
- Pickling process. Refrigerate the jars, tightly sealed, and let them cool fully at room temperature (approximately 5 hours). Then, refrigerate for 24 hours before enjoying. For more flavorful pickles, marinate for 2 days. Pair it with tacos, use it as a salad topper, or include it in any favorite recipes that would benefit from a nice crunch.
- While the cabbage can be consumed after 12-24 hours, allowing it to sit longer in the fridge will enhance its delightful taste (2-3 days yields even better results).
Notes
- This quick pickled cabbage doesn't require fermentation and can be ready to eat in just 24 hours (for optimal flavor, refrigerate for 2 days before serving).
- To store, let the jars of pickled cabbage cool to room temperature before refrigerating. As raw ingredients like garlic may shorten the pickle's shelf life to 2-3 weeks, I stored mine for 3 weeks and it retained a satisfying crunch. Place the pickled cabbage in the middle of the fridge to prevent freezing at the back or reducing its lifespan in the doors, ensuring its freshness for an extended period.
- For the vinegar - you can use any milder ones, some people don't like apple cider vinegar as it is too overpowering for them, I prefer it with pickling cabbage, it is not overpowering in the recipe and it pairs with cabbage well.
- This recipe uses 1 32-ounce jar and 1 64-ounce jar, yielding approximately 3 liters of brine in total.
Nutrition
Calories: 60kcalCarbohydrates: 14gProtein: 2gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 1771mgPotassium: 232mgFiber: 3gSugar: 10gVitamin A: 116IUVitamin C: 42mgCalcium: 52mgIron: 1mg
Tried this recipe?Let us know how it was!
Rita
easy quick pickled cabbage for any meal!
Lana Yankewicz
Thank you for sharing! Sounds delicious 😋!❤️👍.
Rita
thank you!
Ella-Marie89
Hey Rita, I'm just starting to try pickling and was wondering if there's a certain kind of salt I should use for the brine? I've heard some types can affect the fermentation?
Tom_the_tinker
For those looking to sterilize jars, make sure you don't skip any steps. A dishwasher run might not be enough for proper sterilization, so boiling the jars and lids is crucial for safety.
TheCookingGuy
Just pickled my first batch of red cabbage using your recipe, Rita! Turned out fantastic. Adding apple cider vinegar was a game changer. Thanks for the great tips!
JazzyFizzle
omg just tried making the pickled red cabbage and it was so good. never knew how easy pickling could be, thanks Rita for breaking it down!
SueBee
I'm curious about the nutritional benefits of pickled cabbage. Does fermentation enhance its probiotic properties, and how does this affect gut health?
GutHealthGuru
Fermentation actually does increase the amount of beneficial bacteria in cabbage, making it a great probiotic food. This can have a positive impact on gut health by improving digestion and boosting immunity.
BillyBoi
Can I use white vinegar or does it have to be apple cider for the pickling? On a tight budget here.
KarenInKitchen
Rita, I followed your pickling instructions to the letter but found the brine a bit too vinegar-heavy for my taste. Could diluting it with more water affect the pickling process?
Greg_the_Grillmaster
For anyone looking to add a twist to their BBQ, try serving pickled cabbage as a side. It's a great palate cleanser between those smoky flavors!