Bright and tangy, this quick-pickled red cabbage is crisp, colorful, and ready in less than 15 minutes. Perfect for tacos, nachos, grain bowls, or any dish that could use a tangy crunch.
A jar of this in the fridge means every bowl, taco, and sandwich is ten seconds away from being significantly better.
Jump to:
Why This One's on Repeat
- Ready in less than 15 minutes with no canning, no special equipment, no fuss
- Lasts up to two weeks in the fridge, so you make it once and use it all week
- Customizable sweetness and acidity to match whatever you're making
- Elevates literally everything it touches - tacos, bowls, sandwiches, you name it
- Way cheaper and better than anything you'd buy at the store
Shopping List
See the printable recipe card for quantities and a full ingredient list.
Ways To Change It Up
- Spicy version - add red pepper flakes or sliced jalapeño
- Sweeter version - increase the sugar slightly and add a cinnamon stick or star anise
- Add ginger - fresh sliced ginger gives it a bright, slightly spicy warmth. Cumin and mustard seeds are also good choices.
- Mixed cabbage - combine red and green cabbage for a different texture and a milder flavor
- Add carrots - add thinly sliced or julienned carrots
Let's Make Pickled Red Cabbage
See the complete printable recipe card below for the details.
Step 1: Shred the red cabbage using a mandoline or a knife, then set aside.
Step 2: Add the vinegar, water, red onion, garlic, bay leaf, peppercorns, salt, and sugar to a small saucepan and heat until the sugar and salt dissolve.
Step 3: Pack the shredded cabbage tightly into a quart-size mason jar.
Step 4: Pour the hot brine over the cabbage, seal the jar, and let it cool before eating.
Regi's Tips
- Slice the cabbage as thin as possible - a mandoline is ideal.
- Make sure your brine is hot when you pour it over. It speeds up the pickling process and helps the color bloom.
- Use a clean glass jar with a tight-fitting lid. These mason jars are the right size, and the wide mouth is great for putting in and pulling out the cabbage.
- After adding the brine, push down the cabbage so it fits tightly into the jar and stays submerged.
- Let it cool to room temperature before sealing and refrigerating - don't put a hot jar straight into the fridge
Serving Suggestions
- Pile onto Pulled Jackfruit Tacos with Easy Vegan Avocado Crema
- Add to a grain bowl with roasted vegetables and Lemon Herb Tahini Sauce
- Serve alongside black beans and rice
- Top a vegan burger like this Chipotle Black Bean Burger
- Add it to avocado toast for a pop of color and acidity
- I love it alongside Cuban plantains, like tostones
- Add as a topping for Vegan Jackfruit Nachos or Delicious Air-Fryer Fries
Recipe FAQS
Stored in a sealed glass jar in the refrigerator, it will keep for up to two weeks. The flavor actually gets better after the first 24 hours as the brine works its way through the cabbage.
For quick refrigerator pickles like this, you don't need to go through a full canning sterilization process. Just make sure your jar is very clean - run it through the dishwasher or wash it thoroughly with hot soapy water before using.
Yes - once your cabbage is gone, you can add a fresh batch of thinly sliced cabbage to the leftover brine. The flavor will be slightly more mellow the second time around, but it works beautifully and means zero waste.
That's exactly what's supposed to happen. Red cabbage contains natural pigments called anthocyanins that react with the vinegar's acid, turning a stunning magenta pink.
Drop a comment and tell me how this quick Pickled Red Cabbage turned out! Was it love at first bite, surprisingly edible, or a full-on yuck? And if my directions helped (or didn't), please let me know so I can keep improving these recipes for you.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Quick Pickled Red Cabbage
Equipment
Ingredients
- 2-3 cups red cabbage thinly sliced and enough to fit into a 32- ounce mason jar or similar-sized container
- 1 cup apple cider vinegar or white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1-2 cloves garlic smashed or sliced
- ½-1 teaspoon black peppercorns
- 1 bay leaf
- ¼ red onion thinly sliced
- a few cilantro stems optional
Instructions
- Prep the cabbage: Thinly slice the red cabbage and place it in a heatproof bowl or mason jar.
- Make the brine: In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Heat until the sugar and salt dissolve.
- Add flavorings: Add garlic, peppercorns, bay leaf, red onion, and cilantro stems (if using).
- Pour and soak: Pour the hot brine over the cabbage, seal the jar or container, and give it a gentle shake to distribute everything. Then press down with a spoon or fork to submerge it all.
- Rest: Let sit for 15-30 minutes on the counter or fridge, if desired. The cabbage will soften slightly and turn a gorgeous bright purple. Store in the fridge for up to two weeks.
Vger says
I made this to top some jackfruit tacos and the vibrant color and tangy crunch completely transformed the dish — the hot brine technique really does make it come together in no time. This is a permanent staple in my fridge now.
Regi Pearce says
Great, glad to hear that!
Regi Pearce says
This one lives in my fridge at all times. The color, the crunch, the tang - it just makes everything better.