Description
This Easy Pickled Cabbage Recipe transforms humble cabbage into a tangy, crunchy, flavor-packed condiment in just 1 hour. Perfect for tacos, sandwiches, salads, or charcuterie boards, this quick pickle recipe delivers restaurant-quality results with minimal effort and just six ingredients.
Ingredients
Scale
- 900g (2 lbs) red or white cabbage, thinly sliced
- 2 cloves garlic, minced
- 475ml (2 cups) water
- 475ml (2 cups) apple cider vinegar
- 1 tbsp sugar
- 2 tsp kosher salt
- Optional: Mustard seeds, coriander seeds, caraway seeds, bay leaves, red pepper flakes
Instructions
- Prepare the Cabbage: Quarter the cabbage, remove the core, and slice thinly (about 1/8 inch). Use a sharp knife or mandoline for consistent slices.
- Pack the Jars: Divide cabbage evenly between two clean 1-pint mason jars. Add minced garlic to each jar.
- Make the Brine: In a saucepan, combine water, vinegar, sugar, and salt. Bring to a boil, stirring to dissolve the sugar and salt completely.
- Pour the Brine: Carefully pour the hot brine over the cabbage in the jars, covering completely. Leave 1/2 inch of headspace.
- Cool and Chill: Let jars cool at room temperature for 30 minutes, then refrigerate for at least 1 hour before serving. Best flavor develops after 24 hours.
Notes
Store refrigerated for up to 6 weeks. Always use clean utensils when serving. For extra crunch, use fresh, firm cabbage and pour hot brine immediately after boiling. Add carrots, radishes, or ginger for flavor variations.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Quick Pickling
- Cuisine: International
Nutrition
- Serving Size: 1/2 cup
- Calories: 54
- Sugar: 4g
- Sodium: 618mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pickled cabbage, quick pickle, easy pickling recipe, refrigerator pickles, tangy cabbage, fermented vegetables