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Quick Pickled Red Cabbage

A vibrant and tangy addition to your meals, Quick Pickled Red Cabbage is easy to make and adds a delightful balance of sweetness and acidity to various dishes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 25
Ingredients Method Notes

Ingredients
  

Cabbage and Vegetables
  • 1 small head red cabbage
Brine Mixture
  • 1 cup vinegar (apple cider or white vinegar)
  • 1 cup water
  • 3 tablespoons sugar White sugar, can be substituted with honey or agave syrup.
  • 1 tablespoon salt
Optional Spices
  • 1 teaspoon mustard seeds Optional
  • 1 teaspoon peppercorns Optional
  • 1 clove garlic, sliced Optional

Method
 

Preparation
  1. Remove the core from the red cabbage and slice it thinly using a sharp knife or a mandoline for even pieces.
Make the Brine
  1. In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat over medium until the sugar and salt are fully dissolved.
Combine with Spices
  1. If using mustard seeds, peppercorns, or garlic, add them to the brine mixture once dissolved and stir gently to combine.
Pack the Cabbage
  1. Pack the sliced cabbage tightly into a clean glass jar. If it doesn't fit in one jar, split it into two.
Pour Brine Over Cabbage
  1. Pour the brine over the packed cabbage in the jar, ensuring the cabbage is fully submerged and pressing it down if necessary.
Cool and Pickle
  1. Allow the jar to cool at room temperature for about 30 minutes. Seal it with a lid and refrigerate.
Enjoy
  1. Let the pickled cabbage sit for at least an hour before serving. The longer it marinates, the better it tastes!

Notes

Store in the refrigerator for up to two weeks. Freezing is not recommended. Keep jars and utensils clean to avoid fermentation.