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    Home » Hunger

    How to Make Quick Pickled Cabbage

    By Lauren on January 16, 2019, Updated April 27, 2021 18 Comments

    Jump to Recipe Print Recipe
    quick pickled cabbage in a bowl

    When you need that balance of acidic flavors this quick pickled cabbage is here for you! Beautiful, bright purple colors of this red cabbage are a pop of natural color to make any sandwich pop with tangy vinegar and a touch of sweet.

    Sandwiches, tacos, burgers... quick pickled cabbage is first and foremost, ridiculously easy to make. So besides being naturally, super colorfully amazing, pickled red cabbage comes together in no time, and I think that's something we can all appreciate.

    steeping the sliced red cabbage to be pickled

    How to eat quick pickled cabbage

    Any way you like, really! You know, like most things, do what makes you happy. 

    But in a foodie way, that vinegary pickle acidic tang is the perfect yin to the yang of any rich sauce, like aioli, or to balance out the fat in other eats - think burgers or charcuterie.

    Quick pickled cabbage will add not just flavor, but when using red cabbage the color is out of this world. It's a little purple, a little red and kinda fuscia.

    quick pickled cabbage in a bowl

    Our favorite way to crush on this cabbage is on tacos. The melty cheese and toasty tortilla are great on their own, but a little pop of acid with the texture of the crunch is really going to bring your tacos to the next level.

    The best part is you can customize your pickled cabbage to your choosing! So if you want to add spice or maybe sliced carrots or switch up the type of vinegar, it's all good!

    quick pickled cabbage in a bowl

    How to make quick pickled cabbage

    Are you ready to make yourself some tangy, crunchy goodness in no time? It's very, very simple.

    In the container you plan to use for your pickled cabbage, add the vinegar, sugar, and any spices you want. Black peppercorns are usually my go to, but just vinegar and sugar are well balanced flavors on their own. Shake or stir everything to combine.

    Overhead view of quick pickled cabbage in a mason jar

    red cabbage steeping in a bowl

    Set water to boil in either a tea kettle or sauce pan. Pour the hot steaming water over the red cabbage in a colander. Shake off the excess water and transfer to the jar with the sugar-vinegar mixture.

    Then all you have to do is patiently wait 30 minutes and your quick pickled cabbage is ready to go. The flavor will get better the longer it sits, up to 3 days.

    How are you planning to use your quick pickled cabbage? Spill your plans in the comments!

    quick pickled cabbage in a bowl

    How to Make Quick Pickled Cabbage

    A tangy, crunchy topping or side ready to go in 30 minutes! This quick pickled red cabbage is the great on top of tacos, sandwiches or to put on a cheeseboard for a pop of color and balance of acidic taste!
    5 from 3 votes
    Print Pin SaveSaved! Rate
    Course: Side Dishes
    Cuisine: American
    Keyword: how to quick pickle, quick pickled cabbage, red cabbage, toppings for tacos
    Prep Time: 10 mins
    Total Time: 10 mins
    Servings: 1 cup
    Calories: 77kcal
    Author: Lauren
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    Ingredients

    • 1 cup sliced red cabbage
    • 1 teaspoon granulated sugar
    • ½ teaspoon salt
    • ¾ cup rice wine vinegar (or apple cider vinegar or white vinegar)
    • optional: add spices like black peppercorn

    Instructions

    • Set 2 to 3 cups of water to boil in a kettle or a sauce pan.  In a container with a lid, like a mason jar, add vinegar, sugar, salt and any spices if you choose.  Stir to combine.
    • Place the sliced cabbage in a colander.  Once the water is boiling, pour slowly over the cabbage until all the water is gone.  This can be done over the sink or over a large bowl.
    • Transfer the red cabbage to the container with the vinegar mixture.  Let sit for 30 minutes before using.  Flavor will develop and the harshness of the vinegar will mellow the longer it sits.  Store covered in the refrigerator up to 3 days.

    Nutrition

    Calories: 77kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1191mg | Potassium: 220mg | Fiber: 2g | Sugar: 7g | Vitamin A: 993IU | Vitamin C: 51mg | Calcium: 52mg | Iron: 1mg

     

     

     

     

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    Comments

    1. Robert says

      January 07, 2022 at 5:48 pm

      Can you reuse the brine once you eat the cabbage, to pickle more cabbage? Or is it best to start fresh?

      Reply
      • Lauren says

        January 11, 2022 at 2:05 pm

        I personally haven't tried it, so I can only assume that it would be ok. I don't think the flavor would be quite as sharp, but as long as you blanch the cabbage first it will still absorb the vinegar and break down to the correct texture.

        Reply
    2. J W F says

      January 21, 2021 at 8:20 am

      It provided what I sought, a quick way to pickle red cabbage

      Reply
    3. Sarah Elkin says

      December 06, 2020 at 12:35 pm

      If i don't use the boiling water &.just put the shredded cabbage into the jar/mixture, woujd it stay crunchy for longer? Thinking of making it as gifts!

      Reply
      • Lauren says

        December 08, 2020 at 6:59 am

        The cabbage will still be crunchy even with the water! It's just a quick pass of water over the cabbage, not a soak.

        Reply
    4. Mariah says

      October 28, 2020 at 12:32 pm

      does this work equally as well with other firm veggies (thinking carrots, for example)? either on their own or mixed with the cabbage

      Reply
      • Lauren says

        October 29, 2020 at 8:39 am

        Yes! I use this same recipe for red onions all the time. I would just cut the vegetables thin so the hot water blanches them enough.

        Reply
    5. Rebecca says

      August 27, 2020 at 12:27 pm

      Can I mix the varieties of vinegar? say, using 1/4 cup of each?

      Reply
      • Lauren says

        September 01, 2020 at 10:07 pm

        absolutely!

        Reply
    6. Suze says

      June 24, 2020 at 7:52 pm

      Hey there. Do you actually drain all of the liquid after it has been marinated?

      Reply
      • Lauren says

        June 26, 2020 at 7:30 am

        I drain some of it depending on the container I use, but for storing leftovers, I leave them sitting in the liquid (think like the pickles you get at the grocery store.)

        Reply
    7. Kim says

      June 22, 2020 at 1:51 pm

      I can’t wait to try these. We were stationed in Germany for three years early in my husband’s career. He’s since ended his military career, so no chance of going back outside of a vacation now and again. I’ve missed having pickled cabbage on kabob sandwiches from the shop outside the post. My brother has recently brought up some of the German food, so I’m hoping to make this to top schnitzel next time I visit. (Not as traditional as the cooked red cabbage, but this was my experience with German street foods, so I’m going for it!)

      Reply
    8. Caitlin Herron says

      June 20, 2020 at 11:35 am

      Can you save it in the fridge for longer than 3 days? Seems odd that it's only up to 3 days.

      Reply
      • Lauren says

        June 23, 2020 at 3:09 pm

        For the best crunch, use it as soon as you can, but I leave mine in the fridge upwards of a month and it's still good just not as crunchy.

        Reply
    9. paul chamberlain says

      May 21, 2020 at 1:05 pm

      i was born in waltham mass,
      into a family of 8,three boys and 5 girles
      i like your blog your blogkeep up the good work.

      i'm living in paducah kentucky have a nice day god bless

      Reply
      • Lauren says

        May 28, 2020 at 6:43 am

        thank you paul!

        Reply
    10. Michael Wagener says

      November 17, 2019 at 2:31 am

      Outstanding. I've done this 3 times now, and it has instantly gone into my "go to" recipe list.

      Reply
      • Lauren says

        November 17, 2019 at 8:58 pm

        Thank you so much for your review Michael! This pickled cabbage is a standard must have for our tacos!

        Reply

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