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by Hannah Magee, RD on Mar 15, 2021 (updated Nov 17, 2021) 8 comments »
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5 from 2 ratings
This Quick Pickled Red Cabbage is so easy to make and so tasty! You’re going to want to eat it on everything. It’s a great addition to salads, tacos, nourish bowls, sandwiches and more.
Quick Pickled Red Cabbage
I love pickled veggies! Pickled onions, carrots, beets, cabbage, and of course – cucumbers (aka pickles)! I grew up eating my Grammie’s pickled carrots and beets. They honestly made such a delicious addition to any meal.
As does this pickled red cabbage! I love to enjoy it on salads, sandwiches, tacos, and nourish bowls. Sometimes I even enjoy a forkful straight outta the jar! Don’t tell anyone. 😉
What I love about this recipe is that it’s quick – hence the name ‘Quick Pickled Red Cabbage’. It takes all of 10 minutes to pull together and then 30 minutes or so in the fridge. That’s it!
Ingredients for Quick Pickling:
To make any quick pickle recipe, you’ll need:
- Your vegetable. In this case, it’s red cabbage!
- Water
- Apple cider vinegar
- Salt
- Sugar
- Add-ins like herbs, garlic, or black pepper (optional)
How to Make Quick Pickled Red Cabbage:
Step 1: Chop red cabbage
Using a sharp knife, chop the red cabbage into thin slices and set aside.
Step 2: Simmer the water, vinegar sugar and salt
Combine water, apple cider vinegar, sugar and salt in a saucepan.
Bring to a simmer over medium-high heat then remove from heat.
Step 3: Combine cabbage and vinegar mixture
Pour the simmering water, vinegar, sugar and salt mixture over the cabbage in a bowl or mason jar.
If using a bowl, next transfer the mixture to a mason jar and screw the lid on.
Step 4: Refrigerate Quick Pickled Cabbage
Place the jar with quick pickle mixture in the refrigerator and leave for at least 30 minutes.
Then, enjoy however you like! I love adding it to sandwiches at lunch time and tacos for dinner. See some recipes below!
Enjoy Quick Pickled Red Cabbage with:
- Spicy Shrimp Tacos
- Easy Tofu Fajitas
- Buffalo Cauliflower Bowls
- Loaded Sweet Potato Nachos
Quick Pickled Red Cabbage
Servings: 1 batch
Prep Time: 10 minutes mins
Resting Time: 30 minutes mins
Total Time: 40 minutes mins
This Quick Pickled Red Cabbage is so easy to make and so tasty! You're going to want to eat it on everything. It's a great addition to salads, tacos, nourish bowls, sandwiches and more.
5 from 2 ratings
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Ingredients
- 2 cups red cabbage, sliced (about 1/4 cabbage)
- 1 cup water
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
Using a sharp knife, chop the red cabbage into thin slices and set aside.
Combine water, apple cider vinegar, sugar and salt in a saucepan. Bring to a simmer over medium-high heat then remove from heat.
Pour the simmering water, vinegar, sugar and salt mixture over the cabbage in a bowl or mason jar. If using a bowl, next transfer the mixture to a mason jar and screw the lid on.
Place the jar with quick pickle mixture in the refrigerator and leave for at least 30 minutes. Then, enjoy however you like! I love adding it to sandwiches at lunch time and tacos for dinner.
Cuisine: Gluten-Free, Vegan
Author: Hannah Magee, RD
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Dairy-Free Gluten-Free Vegan Vegetarian
originally published on Mar 15, 2021 (last updated Nov 17, 2021)
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8 comments on “Quick Pickled Red Cabbage”
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jill —Reply
tastes great with our carne asada!
how long does it last in the fridge? 2 weeks?
thanks!Hannah Magee —Reply
Hi Jill! So glad you enjoyed! Yes, they should keep well for at least 2 weeks!
Kimberly —Reply
How long does this actually last in the fridge?
Hannah Magee —Reply
About 2 weeks!
Yesenia —Reply
Looks yummy and handy! Wondering if I Can sub sugar with maple syrup ?
Hannah Magee, RD —Reply
Yes you should be able to no problem!
Monica —Reply
This is an excellent, easy recipe for pickled red cabbage. I had great success using half the sugar (I used 1/2 tablespoon maple syrup actually) and half the salt just because I take every opportunity to try and reduce salt and sugar. The result was tart and crunchy and delicious. The red cabbage I used was a bit wilted but this recipe brought it back to life. Thanks for the great recipe Hannah!
Hannah Magee, RD —Reply
So glad you loved the recipe! Thank you Monica. 🙂
5 from 2 votes
