Step 1

Prep jar: Pack 4 cups shredded red cabbage into 1 heatproof glass jar (at least 1L/32 fl oz capacity).

Step 2

Make brine: Add 1 cup water, 2 tablespoons granulated sugar, 2½ teaspoons fine sea salt, 3 dried bay leaves (optional), 1 teaspoon mustard seeds (optional), and ¼ teaspoon black pepper to a small pot. Bring to a gentle simmer over low heat, stirring until sugar and salt are dissolved, about 2 minutes.

Step 3

Combine: Pour brine into the jar. Add 1 cup white distilled vinegar (see note 3). Close the lid and give the jar a good shake to mix. Let cool on the counter for 30 minutes, then refrigerate. Quick pickled cabbage can be enjoyed as soon as the brine has become pink—but the flavor will continue to develop as it marinates (see note 4).