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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!

A jar filled with pickled red cabbage, with a fork lifting some cabbage out. The jar sits on a white surface with a green tiled background.
Tangy, crunchy, and unapologetically purple, this quick pickled red cabbage is the secret weapon you didn’t know your fridge was missing.
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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.

A woman smiles while holding a jar of pickled red cabbage inside a home with green and white decor.
A jar of pickled red cabbage sits on a wooden surface in natural sunlight, with a fork lifting vibrant strands of the tangy, pickled red cabbage.

Reader rating

★★★★★

“This was delicious and so simple to make-thank you!” —Kath

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Key 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!
Overhead view of ingredients for a recipe: a head of purple cabbage, sugar, salt and pepper, water, apple cider vinegar, and minced garlic in separate containers.
Multiple glass jars filled with sliced red onions and pickled red cabbage are arranged on a countertop. Text reads “Quick pickled red onions.”.
This pickled cabbage has been a reader fav for years.
A hand holds a jar labeled pickled red cabbage, use by: 3/28. A halved red cabbage and a plastic bag rest on the counter.
Tag @liveeatlearn if you make a batch!
Pickled red cabbage in a glass jar with a green background.
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Easy Pickled Red Cabbage

4.75 from 286 ratings
By: Sarah Bond
Prep: 5 minutes
Resting Time: 2 hours
Total: 2 hours 5 minutes
Servings: 6 servings
Breaking down the basics of how to add delicious and tangy crunch to your life with this guide to 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
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Instructions 

  • Cut: Remove the core from the cabbage then shred with a mandolin slicer or knife.
    A half head of red cabbage being sliced with a knife on a wooden cutting board.
  • 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.
    A glass jar filled with chopped purple cabbage and minced garlic, viewed from above, on a white surface.
  • 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!
    A plate of shredded pickled red cabbage sits on a ceramic dish with a fork, surrounded by jars and a cutting board with cabbage.

Notes

To lid or not to lid? You’ll want some sort of jar with a lid if you want to store this in the fridge for future recipes. A glass jar is optimal as it’s less porous. Plastic jars can make for some off flavors once the vinegar has been sitting in it for a while.
Can you can it? Keep in mind, this isn’t canning, it’s quick pickling, so it will keep for 2-3 weeks in the fridge with a sealed jar. Tight fitting lids will keep longer than loose lids or just a covering.
Shelf Life: Raw ingredients will lessen your shelf life. For example, raw garlic, while a delicious edition, guarantees that your final product won’t last longer than the 2-3 weeks. Try to store in the middle of the fridge, as storing it in the back will risk freezing and storing in the doors can lessen the shelf life.

Nutrition

Serving: 1serving | Calories: 22kcal | Carbohydrates: 4.6g | Protein: 0.5g | Fat: 0g | Cholesterol: 0mg | Sodium: 396mg | Potassium: 82mg | Fiber: 1g | Sugar: 3.3g | Calcium: 18mg | Iron: 0mg

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!)

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4.75 from 286 votes (231 ratings without comment)

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223 Comments

  1. Melissa says:

    Talk about a great recipe for quarantine cooking. I made some of this, and we have used it in our Mexican night rotation, in rice bowls, on tacos, in salads, etc. I have to say that a small bowl of pickled cabbage with pumpkin seeds on top is a great combo! Thanks for the recipe.

    Reply
    1. Sarah says:

      So happy to hear you liked it, Melissa! 😀 Sounds delish with the pumpkin seeds.

  2. Rach says:

    Hi, should the liquid completely cover the cabbage?? I’ve done it as it seems like such a great recipe but worried my liquid to cabbage ratio isn’t right!!
    Thanks

    Reply
    1. Sarah says:

      Hi Rach! It’s okay if the liquid doesn’t cover it completely. Just push the cabbage in as much as possible, then stir every day or so 😀

  3. Vanessa says:

    So I’ve followed the recipe and the liquid part doesn’t even get to half of the cabbage… is that correct or should I add more liquid? I’m using a large mason jar

    Reply
    1. Sarah says:

      Hi Vanessa! Your cabbage may have just been a little larger maybe. You can add more liquid to nearly cover it (though the cabbage will soften and release some liquid with time). Thanks for pointing that out though, I’ll retest as well!

  4. andy aangaak says:

    Hi Sarah,

    Wow this is the very first “pickled red cabbage” recipe that I have googled that doesn’t require boiling the liquid and you have succeeded , so I will be following this and THANK YOU !!! I will try this in few minutes <3

    Reply
    1. Sarah says:

      We’re all about easy recipe here, and boiling just wasn’t on our priorities list! 😅 Enjoy!

  5. Margaret Piddock says:

    Just made this, looking good, looking forward to the results. Thanks for the recipe x

    Reply
    1. Sarah says:

      Enjoy! 😀

  6. Alanah says:

    Looking forward to trying this! I bought a red cabbage and have a whole lot leftover, this will be the perfect way to use it. Is it possible to cut down the amount of sugar to half a tablespoon?

    Reply
    1. Sarah says:

      Yep that shouldn’t be a problem! 😀

  7. Ninette says:

    Looking forward to trying this but I don’t have any apple cider vinegar or red wine vinegar on hand. Do you know if white wine vinegar or regular vinegar would work as a substitute?

    Reply
    1. Sarah says:

      Yep, white vinegar will work here! 😀

  8. Emma says:

    5 stars
    This was so delicious!!! Made these to go on top of my slow-cooked chicken tacos and I think they stole the show! It was so delicious, we ended up eating the whole jar! I definitely will be doing this a lot in the future. Thanks for such an easy, awesome recipe!

    Reply
    1. Sarah says:

      So happy to hear it, Emma! Enjoy! 😀

  9. JIM CAVINESS says:

    I LIKE THE SWEET RED CABBAGE, HOW MUCH SUGAR SHOULD I USE. THANKS

    Reply
    1. Sarah says:

      1 Tbsp should work well 🙂

  10. Melanie says:

    Do you store it in the liquid or drain?

    Reply
    1. Sarah says:

      Store it in the liquid! 😀