Introduction
Oh, friends, gather ’round! Do you ever crave that little pop of something special to elevate your everyday meals? You know, that bright, tangy, slightly sweet crunch that just makes everything taste better? Well, I’ve got just the thing for you! This Quick Pickled Red Cabbage recipe is a total game-changer. It’s so incredibly easy to whip up, and the vibrant color alone is enough to make your heart sing. Plus, it’s the perfect way to use up that half head of cabbage sitting in your fridge. Get ready to fall in love with this speedy, flavorful addition to your kitchen!
Why You’ll Love This Recipe
- Fast: Ready to enjoy in under an hour!
- Easy: Seriously, it’s almost foolproof.
- Giftable: Package it up in a pretty jar for a thoughtful homemade gift.
- Crowd-pleasing: Everyone from your pickiest eater to your most adventurous foodie will adore it.
Ingredients
Here’s what you’ll need to make this magic happen. Don’t worry, these are all pretty common pantry staples!
- 3 packed cups shredded red cabbage: This is the star of the show! About half of a medium red cabbage should do the trick. Look for one that feels firm and has vibrant leaves.
- ½ cup thinly sliced red onion: Red onion adds a lovely sweetness and bite that complements the cabbage beautifully.
- 1 garlic clove, smashed: A little garlic goes a long way to add depth. If you’re using multiple jars, smash a piece of garlic for each one so the flavor is evenly distributed.
- 1 cup apple cider vinegar: This is our pickling liquid base. Apple cider vinegar has a lovely fruity tang that’s perfect here.
- 1 cup water: To balance out the strong vinegar flavor.
- 2 teaspoons cane sugar: Just a touch of sweetness to round out the brine. You can use granulated sugar or even a touch of honey if you prefer.
- 2 teaspoons sea salt: Essential for drawing out moisture and developing that delicious pickle flavor.
- 1 teaspoon whole cumin seeds (optional): If you have them, these add a wonderfully warm, earthy note. Don’t worry if you don’t – it’s still delicious without!
How to Make It
Let’s get pickling! It’s as easy as 1, 2, 3!
- Step 1: Get Everything Ready. Grab a clean jar – a pint or quart-sized Mason jar works perfectly. Toss your shredded red cabbage, thinly sliced red onion, and smashed garlic clove into the jar. Give it a gentle shake to distribute everything.
- Step 2: Make the Brine. In a small saucepan, combine the apple cider vinegar, water, cane sugar, sea salt, and cumin seeds (if you’re using them!). Place it over medium heat and stir gently until the sugar and salt have completely dissolved. You don’t need to boil it, just get it nice and warm.
- Step 3: Pour and Submerge. Carefully pour the warm brine over the cabbage mixture in your jar. Make sure all those beautiful veggies are completely submerged in the liquid. If there’s not quite enough brine to cover everything, you can mix up a little extra with more vinegar, water, salt, and sugar.
- Step 4: Cool and Chill. Let the jar sit on the counter to cool down to room temperature. Once it’s cooled, pop on the lid, seal it up tight, and pop it into the refrigerator.
- Step 5: Wait (Impatiently!). Now for the hardest part – waiting! Your pickled cabbage will be ready to enjoy after at least 30 minutes, but honestly, it gets even better after a few hours or overnight.
Substitutions & Additions
The beauty of pickling is how customizable it is! Feel free to play around with these ideas:
- Vinegar Swap: White wine vinegar or rice wine vinegar also work wonderfully if you don’t have apple cider vinegar on hand.
- Spice It Up: Add a pinch of red pepper flakes to the brine for a little heat!
- Herbal Notes: Tuck a sprig of fresh dill or a bay leaf into the jar for an extra layer of flavor.
- Sweetness Adjustment: If you prefer it a little sweeter, add another teaspoon of sugar. If you like it more tart, skip it or use a little less.
Tips for Success
Here are a few little pointers to ensure your pickled cabbage is absolutely perfect every time:
- Don’t Overpack: While you want 3 packed cups, don’t stuff the jar so tightly that the brine can’t get to all the nooks and crannies.
- Use a Clean Jar: This is super important for food safety. Make sure your jar and lid are sparkling clean!
- Prep Ahead: This recipe is perfect for making ahead! It tastes even better after a day or two in the fridge, so feel free to make a big batch for the week.
- Submerge is Key: Make sure all the vegetables are covered by the brine. If they float up, you can use a smaller jar or a clean piece of plastic wrap to press them down.
How to Store It
Once your pickled cabbage is ready, simply keep it sealed in the refrigerator. It will stay delightfully crisp and flavorful for about 2-3 weeks. I find it’s best eaten within the first week or two, but it definitely lasts longer!
FAQs
How long does it take to pickle?
You can enjoy it after just 30 minutes, but for the best flavor, let it pickle in the refrigerator for at least a few hours or overnight.
Can I use a different kind of cabbage?
While red cabbage gives you that gorgeous color, you can certainly try this with green cabbage too. It will be delicious, just not as visually stunning!
What can I serve this with?
Oh, the possibilities are endless! It’s fantastic on tacos, burgers, sandwiches, salads, or even just as a side dish. It adds a bright, zesty punch to almost anything!
Quick Pickled Red Cabbage
Equipment
- Mason jar Pint or quart-sized
- Small saucepan
Ingredients
Main ingredients
- 3 packed cups shredded red cabbage About half of a medium red cabbage
- 0.5 cup thinly sliced red onion
- 1 garlic clove smashed
Brine
- 1 cup apple cider vinegar
- 1 cup water
- 2 teaspoons cane sugar Or granulated sugar/honey
- 2 teaspoons sea salt
- 1 teaspoon whole cumin seeds optional
Instructions
- Toss shredded red cabbage, sliced red onion, and smashed garlic clove into a clean jar.3 packed cups shredded red cabbage
- In a small saucepan, combine apple cider vinegar, water, sugar, salt, and cumin seeds (if using). Heat gently until sugar and salt dissolve.3 packed cups shredded red cabbage
- Pour the warm brine over the cabbage mixture in the jar, ensuring all veggies are submerged.3 packed cups shredded red cabbage
- Let the jar cool to room temperature on the counter, then seal and refrigerate.
- Allow to pickle for at least 30 minutes, but preferably a few hours or overnight for best flavor.