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Skip boiling! This guide shows you how to bring delicious, tangy crunch to your meals with extra-easy quick-pickled red cabbage. It’s a total back-pocket recipe that feels like a cheat code: zero cooking, just big color and bigger flavor.
Serve it on these cauliflower tacos or these tofu shawarma wraps, or make a pickled appetizer spread with more pickled veggies!
save this recipe!I’ve tested this recipe dozens of times. We’ve tried salting, simmering, shredding different ways…you name it. But the magic combo for fast flavor and vibrant crunch? A no-boil, vinegar-heavy brine and thinly shredded cabbage.
Toss it on chickpea tacos, layer it in veggie wraps, or pile it high on black bean burgers. It’s the kind of bold, briny crunch that makes your whole plate pop.
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Why You’ll Love This Pickled Red Cabbage Recipe
After testing this recipe more times than I can count, here’s why it’s earned a permanent spot in my fridge:
- Just a handful of pantry ingredients (and no special equipment required)
- Keeps for weeks in the fridge, so one batch goes a long way
- The color is stunning! That deep purple-pink is all from the cabbage reacting with the vinegar, no dye needed
Pickled Cabbage Recipe Ingredients
Jump to the recipe card for measurements and printable instructions!
- Red cabbage: We tested mandolin vs knife and found both worked, but a mandolin slicer gives those satisfyingly delicate ribbons.
- Apple cider vinegar: You can sub red wine vinegar, but you’ll lose a little sweetness.
- Seasonings: I use sugar, garlic, salt, and pepper, but feel free to throw in your favorite dried herbs or spices!
- Water
How to Use Pickled Red Cabbage
Pickled red cabbage is one of those condiments that quietly makes everything better. Here are some of the best ways to use it:
- On tacos. The acidity cuts right through the richness of taco fillings. Try it on mushroom carnitas tacos, air fryer eggplant tacos, or kimchi tacos.
- On burgers and sandwiches. It adds crunch and brightness that lettuce can’t match. Layer it onto veggie burgers, halloumi burgers, or vegan carrot hot dogs.
- On grain bowls and salads. A spoonful of pickled cabbage does what a dressing can’t. It adds acid, crunch, and color all at once.
- As a side. Serve it alongside anything rich or smoky as a palate cleanser. It’s especially good next to BBQ dishes like sticky BBQ chickpeas!
How to Store Pickled Cabbage
Store pickled red cabbage in a clean, airtight glass jar in the fridge. A standard mason jar works perfectly and keeps the brine from absorbing any off-flavors from plastic.
It keeps for up to 2 to 4 weeks refrigerated, and the flavor actually improves over the first few days as the cabbage continues to absorb the brine. Make sure the cabbage stays submerged — if it starts to poke above the liquid, press it back down or top off with a small amount of extra brine.
It does not need to be processed or canned. This is a quick pickle, meaning it lives in the fridge rather than on a shelf.
Easy Pickled Red Cabbage
Ingredients
- ¼ medium red cabbage
- ½ cup apple cider vinegar or red wine vinegar, 120 mL
- ½ cup water, 120 mL
- 1 Tbsp sugar
- 1 clove garlic, minced
- 1 tsp salt
- ¼ tsp ground black pepper
Instructions
- Cut: Remove the core from the cabbage then shred with a mandolin slicer or knife.
- Assemble: Add cabbage to a large glass jar or bowl, along with all other ingredients. Seal jar and shake, or simply stir bowl and cover.
- Pickle: Set on the counter for at least 2 hours (up to 6), shaking/stirring occasionally. Store tightly sealed in the refrigerator for 2 to 3 weeks. Serve over salads, wraps, tacos, or burgers!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!Love Pickles?
Be sure to try our other pickling recipes! Similar to this pickled cabbage recipe, these are all quick pickle recipes (meaning they’re ready in just a few hours instead of a few weeks!)
I did not like this, and unfortunately I was so excited for it. All I tasted was the apple cider vinegar. Not for me.
Question, is this Large jar your referring to a quart size canning jar? Also, what exactly is a serving size? You have 6; is that cups, 1/2 cups? What measurement is the serving size. Thanks. I was getting ready to make this and need clarification.
Yes, we like to make this in a quart-size canning jar, but you could also use smaller jars and just split the ingredients evenly into them! The whole recipe serves six, so a serving is one-sixth of the batch 🙂
Love this! It is tangy and crunchy, just the right add for tacos or a salad. And so easy to make. The longer it sits the better it tastes.
You’re the best, thanks for the feedback Lolli!
I made this and though it looked great, it seemed to acidic for my taste. I used 1 T of Splenda’s Monk Sugar Substitute and red wine vinegar. Do you have a suggestion of what I can add now to make the taste less tangy? As always, your recipes are so user friendly and are helping me get over my fear of cooking! And the cookbook is beautiful!
Hi Jill! The purpose of the sugar is to counter that tangy vinegar, so the monk fruit may not have the same sweetness to balance out the flavors. Happy eating!
A you use a low carb sugar or honey instead of regular white sugar ?
Yes, those would work!
Could I use maple syrup or ate powder for the sugar?
I haven’t tested this one with maple syrup or other sweeteners, but I think it would work. I would love to hear how it goes if you try it out!
Can this be furmented like sauerkraut?
This recipe is not intended for fermentation. It’s a quick pickling recipe which uses vinegar instead of lactic acid for that sour flavor.