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Quick Pickled Red Cabbage

A vibrant and tangy pickled red cabbage recipe that's quick and easy to make, perfect for elevating everyday meals.
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Prep Time 10 minutes
Cook Time 5 minutes

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.

Notes

The pickled cabbage will stay crisp and flavorful in the refrigerator for about 2-3 weeks, though it's best within the first week or two.