pickled red cabbage

Pickled red cabbage is perfect for a variety of dishes! This tart and spicy condiment is quick to make and keeps in the refrigerator for a few weeks&nbsp;if it lasts that long!

Pickled Cabbage

rice wine vinegar

ginger root

mustard seed

garlic,

jalapeno, sliced and seeded

sugar

salt

Place the sliced cabbage, ginger root, mustard seed,...

Place the sliced cabbage, ginger root, mustard seed, garlic clove, and jalapeno in a glass jar.

Heat the vinegar, sugar, and salt in a...

Heat the vinegar, sugar, and salt in a saucepan until boiling.

When the vinegar is boiling, gently pour over...

When the vinegar is boiling, gently pour over the cabbage and spices.

Let cool for 10 minutes.

Cover and keep in your fridge for up...

Cover and keep in your fridge for up to two weeks.

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Pickled red cabbage is perfect for a variety of dishes!  This tart and spicy condiment is quick to make and keeps in the refrigerator for a few weeks if it lasts that long!

Pickled Red Cabbage

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

½ a head of red cabbage (about 400 grams/4 cups)

apple cider vinegar

water (235 milliliters)

white sugar

black peppercorns

garlic

bay leaves

mustard seeds (or whole coriander seeds)

Simmer

In a saucepan, stir the vinegar, water, sugar, salt, peppercorns, garlic, bay leaves and mustard seeds (if using) together. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are fully dissolved. Once boiling, reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld together. Set aside to cool for a few minutes.

Rinse

Meanwhile, prepare the red cabbage. Remove any outer leaves and rinse the cabbage under cold water.

Slice

Cut the cabbage in half and remove the white core. Slice the cabbage thinly using a sharp knife or a mandoline slicer.

Pack

Pack the cabbage tightly into a clean glass jar(s), using the end of a wooden spoon to pack it down. You can use one large jar or two smaller ones depending on your preference.

Pour

Using a jug or ladle, pour the pickling liquid over the cabbage in the jar. Ensure that the cabbage is completely submerged and use a spoon or chopstick to remove any air bubbles trapped in the jar.

Seal

Once the jar is filled, seal tightly with the lid.

Cool

Allow the jar to cool to room temperature before transferring to the refrigerator.

Pickle

Let the pickled red cabbage marinate in the refrigerator for at least 24 hours before serving to allow the flavors to develop. It will keep well in the refrigerator for up to two weeks.

Serve

Serve the pickled red cabbage as a tasty side dish, condiment, or topping for sandwiches, salads, tacos, burgers, or any dish that could benefit from its tangy flavor and crunchy texture.

I made this pickled red cabbage today and I can't wait to use it! I'll be putting it on our sandwiches tomorrow!

This was perfect! I was looking for some slaw for my pulled pork, but I thought I'd try this out and it was so yummy!

The perfect addition to my tacos. Delicious crunch and so easy to make.

I can think of so many different ways to use this! Thanks for sharing!

Such a versatile recipe.  I love pickled red cabbage with all sorts of cold meats!  Definitely one to keep in the fridge as you say!

Thanks for the detailed recipe/guide! I love making pickled cabbage because it's an easy ingredient to add layers to my sous vide meal preps!

Make your own quick pickled red cabbage in no time with this easy recipe! It tastes great on tacos, sandwiches, burgers, bowls, and fish.

head red cabbage (shredded, about 4 to 5 cups)

water

garlic (smashed)

Remove the core of the cabbage and slice it into quarters. Using a mandoline or very sharp knife, slice the cabbage into thin pieces.

In a saucepan, whisk together the water, vinegar, sugar, and salt. Bring to a gentle boil over medium-high heat, stirring to dissolve the sugar and salt. Remove from heat.

Divide the cabbage pieces evenly into two large glass jars. Add a smashed garlic clove and bay leaf to each jar.

Pour half of the brine into each jar so that they have equal amounts of liquid. The brine may not cover the cabbage pieces entirely and may only come up to the middle of the jar. This is intentional/not a problem, since the cabbage will release liquid and soften as it comes to room temperature. As a result, liquid will fully cover the cabbage after it sits for a while.

Seal the jars tightly. Let them come to room temperature. This will take anywhere from 1 to 3 or 4 hours.

After the jars have come to room temperature, transfer them to the refrigerator. Let them chill for at least a few hours before enjoying or even longer for a stronger taste!