Pickled Cabbage Recipe | Quick Pickled Red Cabbage

Red pickled cabbage is a versatile and tangy side dish that pairs perfectly with a variety of meals, from grilled meats to sandwiches. It’s packed with flavor, offering a delightful balance of sourness, sweetness, and a touch of spice. This quick and easy recipe will teach you how to make the perfect batch of pickled cabbage that’s sure to impress your family and friends.

Why You'll Love This Spectacular Side

• Quick and Easy. Ready in just under 30 minutes, with only a few ingredients required.
• Perfectly Tangy. The balance of vinegar, sugar, and spices creates a delightful zing that will enhance any meal.
• Versatile. Ideal for pairing with tacos, burgers, BBQ, and more. It also makes a great topping for sandwiches and salads.
• Healthy. Packed with nutrients, fiber, and beneficial probiotics if left to ferment, this pickled cabbage is as nutritious as it is tasty.

Whether you’re looking to add a crunchy element to your meal or preparing for a BBQ or holiday gathering, this red pickled cabbage is a must-try!

What Is Pickled Cabbage?

Pickled cabbage is a traditional dish made by soaking shredded cabbage in a brine, typically made from vinegar, water, salt, sugar, and spices. The brining process gives the cabbage a tangy flavor, while the vegetables retain their crunch. Red cabbage is often used for pickling due to its vibrant color, which turns even more striking after pickling.

This version of red pickled cabbage is made quickly and can be stored in the fridge to be enjoyed for days, allowing the flavors to intensify. It’s an easy recipe that doesn’t require any complicated equipment or long preparation times.

Ingredients You'll Need

To make delicious, tangy red pickled cabbage, gather the following ingredients:

• Red cabbage- The main ingredient, offering a mild, slightly sweet flavor with a hearty texture that’s perfect for pickling.
• Carrot- Adds a pop of color and subtle sweetness to balance the tang of the vinegar.
• Onion- Provides a savory flavor that complements the cabbage and carrots.
• Garlic- For a fragrant, savory punch that enhances the overall flavor of the pickled cabbage.
• Apple cider vinegar- The tangy base of the brine that adds acidity to the cabbage.
• Water- To dilute the vinegar and balance the acidity of the brine.
• Sugar- Adds sweetness to balance the sharpness of the vinegar and salt.
• Kosher salt- For seasoning and aiding in the pickling process.
• Black peppercorns- Provides a mild heat that enhances the flavor profile.
• Mustard seeds- Adds a slight warmth and depth to the brine.
• Crushed red pepper flakes- For a hint of heat; you can adjust the amount based on your spice preference.
• Bay leaf- Adds a subtle herbal note to the brine, enriching the flavor of the pickled cabbage.

How To Make Pickled Cabbage

1. Prepare the Vegetables. Start by removing the outer leaves from the cabbage and cutting it into quarters. Remove the core, then thinly slice the cabbage into strips about 1/4 inch wide. You can use a mandolin or a sharp knife for this.
2. Prepare the Carrots and Onion. Peel and julienne the carrot into matchstick-sized pieces. Slice the onion into thin strips.
3. Prepare the Pickling Brine. In a saucepan, combine apple cider vinegar, water, sugar, salt, black peppercorns, mustard seeds, crushed red pepper flakes, and bay leaf. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt. Once the brine comes to a boil, reduce the heat and let it simmer for about 3-5 minutes to allow the spices to infuse the liquid.
4. Pack the Vegetables into Jars. While the brine is simmering, place the sliced cabbage, carrots, sliced onion, and garlic cloves into sterilized mason jars. Pack the vegetables tightly but leave some space at the top to allow the brine to fully cover them.
5. Pour the Brine Over the Vegetables. Once the brine has simmered and the sugar and salt have dissolved, carefully pour the hot brine over the vegetables in the jars. Make sure the cabbage is fully submerged.
6. Seal and Cool. Seal the jars with lids and allow them to cool at room temperature for 20-30 minutes. Once the jars are cool, transfer them to the refrigerator.
7. Let It Pickle. Allow the red pickled cabbage to sit in the fridge for at least 4 hours before serving. The flavors will intensify as the cabbage absorbs the brine. For the best results, let the cabbage pickle for 24-48 hours for more robust flavors.

Tips And Tricks

• Use Fresh Ingredients. Fresh cabbage and vegetables will yield the best texture and flavor in your pickled cabbage.
• Customize the Spice Level. Adjust the amount of crushed red pepper flakes to control the level of heat. For extra heat, try adding some fresh chili peppers.
• Coat the Vegetables in Salt. For a more traditional pickling process, you can sprinkle some salt over the cabbage and let it sit for 30 minutes to draw out moisture before making the brine.
• Sterilize Your Jars. Be sure to sterilize your jars before use to avoid contamination. This ensures your pickled cabbage stays fresh longer.

Variations

Red pickled cabbage is a flavorful and versatile dish, and you can easily adjust the ingredients to create different variations:

• Sweet and Tangy- For a sweeter twist, you can balance out the vinegar’s acidity by adding more sugar or other sweeteners. This variation is perfect for those who love a balance of sweet and sour.
• Spicy- Add a kick of heat to your red pickled cabbage by increasing the amount of crushed red pepper flakes or adding fresh chili peppers.
• Curry- Add a bold twist with curry powder. The combination of the tangy cabbage and the warm, aromatic spices of curry will create a unique pickled experience.
• Caraway Seed- For a more traditional flavor, especially in Eastern European-style pickles, add caraway seeds. The slightly nutty and peppery taste of caraway will balance the tanginess of the vinegar perfectly.

What To Eat With Pickled Cabbage

Red pickled cabbage is incredibly versatile and pairs well with a wide range of dishes. Here are a few suggestions for serving this tangy treat:

• Tacos- Pickled cabbage adds a delightful crunch to fish tacos, pulled pork tacos, or even veggie tacos.
• Pulled Pork- Serve the pickled cabbage alongside slow-cooked pulled pork for a balanced bite of richness and acidity.
• BBQ- Pickled cabbage is an excellent side dish for BBQ, particularly with ribs, sausages, or burgers.
• Grilled Meats- Whether it’s grilled chicken, steak, or sausages, pickled cabbage is the perfect contrast to the smoky flavors of grilled meats.
• Sandwiches- Pile some on top of a sandwich or burger to give it a zesty, crunchy crunch

How Long Does It Last?

When stored properly in an airtight container in the refrigerator, red pickled cabbage can last for up to 2 weeks.

The flavors will continue to develop as it sits, so it’s a great dish to make ahead for gatherings or to keep on hand for an easy side dish throughout the week.

Can You Freeze It?

It is not recommended to freeze pickled cabbage, as freezing can alter the texture and flavor. The cabbage will lose its crispness, and the brine may become watery.

More Classic Cabbage Recipes

• Szechuan Cabbage
• Cabbage Steaks
• Indian Cabbage Slaw
• Fried Cabbage
• Instant Pot German Red Cabbage

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