Pickled Red Cabbage Recipe: Quick and Easy Guide

If you’re looking to add a vibrant crunch to your meals, this Pickled Red Cabbage recipe is a delightful addition. I’ve tested this several times, honing the balance of tanginess and sweetness until it danced on my palate. Not just a pretty garnish, it’s perfect in sandwiches or as a side. I often pair it with spicy chicken sandwiches for a lovely contrast.

About Pickled Red Cabbage

Pickled Red Cabbage is a delightful staple in American cuisine, often enjoyed for its refreshing crunch and tangy flavor. Each batch I’ve made has brought back memories of family gatherings where vibrant colors adorned the table. Budget-friendly and quick to whip up, this recipe has become a favorite in my home. Whether it’s summer tacos or winter soups, this pickled delight is always in season.

• Quick to prepare in just 10 minutes.
• Versatile enough to enhance various dishes.
• A family-friendly favorite that appeals to all ages.
• Rich in nutrients from the cabbage, making it a healthy addition.

Key Ingredients & Their Roles

• Red Cabbage: The star ingredient, adds vibrant color and crunch.
• Apple Cider Vinegar: Provides the tangy bite that balances the sweetness.
• Granulated Sugar: Enhances the natural sweetness and balances the vinegar’s acidity.
• Whole Black Peppercorns: Adds mild warmth and complexity to the brine.

How to Make Pickled Red Cabbage

1. In a saucepan, combine 1 cup apple cider vinegar, 1 cup water, 3 tablespoons sugar, 1 tablespoon salt, 1 teaspoon black peppercorns, 2 cloves garlic, 2 bay leaves, and optional mustard seeds. Heat until boiling, stirring to dissolve.
2. Once boiling, reduce heat and let it simmer for about 5 minutes, infusing with aroma and flavor. The scent of garlic mingling with vinegar can be tantalizing.
3. Meanwhile, remove outer leaves, rinse, and slice ½ head of red cabbage thinly, revealing its vibrant interior.
4. Pack the cabbage tightly into a clean glass jar, using a wooden spoon to compress it slightly, then pour the hot pickling liquid over it, ensuring everything is submerged.

Pro Tips & Troubleshooting

• When slicing the cabbage, I’ve found a mandoline saves time and offers uniform slices, ensuring even pickling.
• Be cautious with salt; too much can overpower the flavor. Start with less and adjust to taste.
• Add a slice of ginger or a pinch of chili flakes for a spicy twist that can brighten the flavors.
• This recipe can easily be halved or doubled without affecting the proportions of the brine.

Storage & Make-Ahead Guide

Store your Pickled Red Cabbage in the fridge, where it will keep well for up to two weeks. I often make a big batch to have it on hand for tacos, salads, and sandwiches. However, I’ve noticed that the flavor deepens over time, reaching its peak after about three days.

What to Serve With Pickled Red Cabbage

This tangy condiment pairs beautifully with grilled meats, tacos, and even atop a fresh salad. Consider enjoying it with roasted veggies or atop chicken alfredo lasagna for a flavor boost that brings everything together.

Frequently Asked Questions

• How long does it take to pickle cabbage? It takes about 24 hours for the flavors to fully develop.
• Can I use green cabbage instead? Yes, but the flavor and color will differ slightly.
• What’s the best way to serve pickled cabbage? It’s great on sandwiches, tacos, or as a side dish.
• How can I adjust the sweetness? Feel free to reduce or increase the sugar according to your preference.
• Is it safe to eat after two weeks? Yes, as long as it has been refrigerated properly.

Final Thoughts

Each time I enjoy my Pickled Red Cabbage, I’m reminded of its lively crunch and vibrant flavor. I love adding it to charcuterie boards or even snacking on it straight from the jar. I encourage you to try this simple recipe, and don’t hesitate to share your results!

More Recipes You’ll Love

• Quick Cheddar Bay Biscuits – Perfect for serving alongside pickled dishes for added texture.
• Crockpot Chicken Alfredo – A creamy dish that balances the tanginess of pickled red cabbage.
• Easy Spicy Chicken Sandwich – Enhance your sandwich with a crunchy, tangy topping.
• Grilled Chicken Wraps – A flavorful meal that pairs well with pickled cabbage for a fresh crunch.

Print

Pickled Red Cabbage

Make tangy, crunchy Pickled Red Cabbage with this easy recipe. Perfect as a side dish, taco topping, or in sandwiches.

Course Condiments

Cuisine American

Keyword easy recipe, healthy side dish, Pickled Red Cabbage, Quick Pickle, Taco Topping

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Marinating Time 1 day day

Total Time 1 day day 10 minutes minutes

Servings 10 servings

Calories 20kcal

Author Abby Marlow

Ingredients

Cabbage

• 1/2 head red cabbage about 400g/4 cups

Pickling Liquid

• 1 cup apple cider vinegar or red wine/white vinegar
• 1 cup water
• 3 tablespoons granulated white sugar
• 1 tablespoon salt
• 1 teaspoon whole black peppercorns
• 2 cloves garlic
• 2 pieces bay leaves
• 1 teaspoon mustard seeds optional

Instructions

Prepare the Pickling Liquid

• In a saucepan, stir vinegar, water, sugar, salt, peppercorns, garlic, bay leaves, and mustard seeds together. Bring to a boil over medium heat, stirring until dissolved.
• Reduce heat and let simmer for 5 minutes to meld flavors.

Prepare the Cabbage

• Remove outer leaves and rinse cabbage. Cut in half, remove core, and slice thinly.
• Pack cabbage into a glass jar, pour pickling liquid over, ensuring cabbage is submerged.
• Seal jar and allow to cool at room temperature before refrigerating.
• Marinate in refrigerator for at least 24 hours before serving.

Notes

Let the pickled cabbage rest in the fridge for at least a day to allow flavors to develop. It can last in the refrigerator for up to two weeks, gaining flavor over time.