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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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221 Comments

  1. Laura j says:

    Cannot wait to try, however, one quarter of a head of cabbage is relative. The local organic red cabbage is the size of a grapefruit. Is that sufficient for this recipe? Thanks.

    Reply
    1. Sarah says:

      This is a pretty flexible recipe, so use enough to fill your jar while still mostly being covered by the liquid! 😀

  2. Anka says:

    Only half of the cabbage is covered in the marinade. Should I double the ingredients?

    Reply
    1. Sarah says:

      Yep that would work, just depends on the size of your cabbage! It will also release liquid over time 😀

  3. Stuart A Little says:

    Is the brine cooked prior to adding to jars like you would in canning ?

    Reply
    1. Sarah says:

      Nope, no need in this recipe! 😀

  4. Lesley Smith says:

    Brilliant, so yummy,just like I used to buy! Can’t believe I can now make this myself

    Reply
  5. Steve Hornshaw says:

    5 stars
    Mouth watering. Just what I was looking for.
    Perfe t. Thanks so so much.

    Reply
  6. Bre says:

    5 stars
    Sounds delish , need to try and I’m going to . But how long is it good in refrigerator before going bad if only one person eating it ..

    Reply
    1. Sarah says:

      Should stay good for 2 to 3 weeks!

  7. IAN says:

    5 stars
    Would I just double the ingredients if I wanted to do a whole cabbage. Cheers Ian

    Reply
    1. Sarah says:

      Yep, exactly! 😀

  8. Alex BROWN says:

    5 stars
    So So easy.

    Reply
  9. Md Asif Rezwan Shishir says:

    5 stars
    I tried the exact thing with cabbage and also with onions and both are just super tasty! (Healthy as well for my gut and digestion!!)

    Thank you Sarah <3

    I had a question though: after making a batch, can I use the same brine again for a new batch? If so, how long can I use it?

    Reply
    1. Sarah says:

      Yep, you should be able to use it again! I’m honestly not sure for how long, I would probably go with 3 or 4 batches 😀

  10. Abe says:

    Easy. Delicious!

    Reply