✔ Updated · fixed brine (less salt), not fermented, fridge times
Quick pickled red cabbage is tangy, crunchy and the most gorgeous magenta, and it takes about 15 minutes of work. Pile it on tacos, sandwiches and bowls; I keep a jar in the fridge door almost all year.
At a glance
The one tip that matters: Slice the cabbage as thin as you can, ideally on a mandoline. Thin shreds soak up the brine fast and stay crisp.
Why You'll Love This Pickled Cabbage
- No canning needed: just a jar, a saucepan and the fridge.
- Crunchy and bright, it wakes up rich, fatty or plain dishes instantly.
- Keeps for weeks, so one jar covers a lot of meals.
What Is Quick Pickled Red Cabbage?
It's red cabbage soaked in a hot vinegar brine and kept in the fridge, also called refrigerator pickling. Unlike traditional fermented pickles, it doesn't need weeks or any canning equipment; the vinegar does the work in a few hours. The cabbage stays crunchy and turns tangy, a little sweet and bright pink.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Thin is everything. A mandoline or a very sharp knife and patience. Thick shreds stay raw-tasting in the middle.
- Keep it submerged. Cabbage poking out above the brine dries out and spoils first. Press it down, and top up with a splash of vinegar and water if needed.
- Use a clean jar and fork. These are fridge pickles, not canned, so clean tools keep them fresh longer.
- Taste after a day. I find 1 tablespoon salt and 2 of sugar balanced; for sweeter pickles, add another tablespoon of sugar next batch.
- Watch the color. The brine turns hot pink within an hour. It also stains wooden boards and white shirts, so I learned to wear an apron.
Quick Pickled Red Cabbage
12
servings (1/4 cup)15
minutes20
kcal1
hour20
minutesEasy refrigerator pickled red cabbage: thinly sliced red cabbage packed into a jar and covered with a hot brine of apple cider vinegar, water, sugar and salt, with caraway seeds and peppercorns. Tangy, crunchy and bright magenta, ready in about an hour.
Ingredients
1/2 medium head red cabbage, cored and very thinly sliced (about 1 lb)
1 cup apple cider vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 teaspoon caraway seeds (or mustard seeds)
1/2 teaspoon black peppercorns
1 garlic clove, smashed (optional)
Directions
- Pack the sliced cabbage tightly into a clean 1-quart glass jar (or two pint jars), tucking the garlic in between the layers.
- In a small saucepan, bring the vinegar, water, sugar, salt, caraway and peppercorns to a boil, stirring until the sugar and salt dissolve.
- Carefully pour the hot brine over the cabbage until it’s completely covered. Press the cabbage down with a spoon to release air bubbles.
- Let the jar cool to room temperature, about 1 hour, then seal and refrigerate. It’s ready to eat once cool, and tastes best after 24 hours.
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How to Use It
- Tacos and bowls: a forkful adds crunch and tang to fish tacos and burrito bowls.
- Burgers and sandwiches: one of my favorite burger toppings.
- Rich mains: next to Swedish meatballs, sausages or roast pork.
- Variations: add sliced jalapeño or red pepper flakes for heat, or a few thin slices of red onion.
- More pickles: try fun Kool-Aid pickles or fried pickles.
Frequently Asked Questions
Is quick pickled cabbage fermented?
No. Quick pickles get their tang from vinegar, not from fermentation, so they're ready in hours instead of weeks. Fermented red cabbage (like sauerkraut) is made with just salt and takes days to weeks.
How long does quick pickled red cabbage last?
Kept covered in brine in a sealed jar in the fridge, it's best within about 3 weeks. It softens and gets more sour over time. Throw it out if it smells off or shows any mold. These aren't canned, so they must stay refrigerated.
Can I use white cabbage instead of red?
Yes. The method is the same. White or green cabbage makes a paler, slightly milder pickle; red gives that vivid magenta color.
Can I use a different vinegar?
Yes. White vinegar is sharper and keeps the color brightest, red wine vinegar is fruitier, and rice vinegar is milder. Keep the 1 to 1 ratio of vinegar to water.
What do you eat pickled red cabbage with?
Tacos, burgers, sandwiches, grain bowls, salads, sausages, roast pork and rich meatballs. It cuts through anything rich or fatty.
