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Easy 1-Hour Pickled Cabbage Recipe

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.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 2 pints (about 8 servings)
Course: Side Dish
Cuisine: International
Calories: 54
Ingredients Method Notes

Ingredients
  

  • 900 g 2 lbs red or white cabbage, thinly sliced
  • 2 cloves garlic minced
  • 475 ml 2 cups water
  • 475 ml 2 cups apple cider vinegar
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • Optional: Mustard seeds coriander seeds, caraway seeds, bay leaves, red pepper flakes

Method
 

  1. 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.
  2. Pack the Jars: Divide cabbage evenly between two clean 1-pint mason jars. Add minced garlic to each jar.
  3. Make the Brine: In a saucepan, combine water, vinegar, sugar, and salt. Bring to a boil, stirring to dissolve the sugar and salt completely.
  4. Pour the Brine: Carefully pour the hot brine over the cabbage in the jars, covering completely. Leave 1/2 inch of headspace.
  5. 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.