Name: Quick Pickled Cabbage
Prep time: 10 min
Total time: 40 min
Cuisine: Global
Ingredients: 3 cups red or green cabbage, thinly sliced; 1/2 cup apple cider vinegar or white vinegar; 1/2 cup water; 2 tablespoons sugar or honey; 1 1/2 teaspoons salt; 1 garlic clove, sliced (optional); 1/2 teaspoon mustard seeds or peppercorns (optional); 1/4 teaspoon red pepper flakes (optional)

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Quick Pickled Cabbage is one of those simple, versatile recipes I turn to when I want to add a bright, tangy crunch to just about any meal. It takes just minutes to prepare and transforms humble cabbage into something vibrant and flavorful. I love adding it to tacos, grain bowls, sandwiches, or even as a quick side dish.

Why You’ll Love This Recipe

I love this recipe because it’s fast, requires no canning, and adds a burst of color and flavor to anything I’m eating. The vinegar brings a sharp tang, the sugar balances it with a touch of sweetness, and the salt rounds everything out. Once it’s made, I can keep it in the fridge and use it all week long to elevate even the simplest meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Red or green cabbage, thinly sliced
Apple cider vinegar or white vinegar
Water
Sugar or honey
Salt
Garlic clove (optional, sliced)
Mustard seeds or peppercorns (optional, for extra flavor)
Red pepper flakes (optional, for heat)

Directions

I thinly slice the cabbage using a sharp knife or mandoline and place it in a heatproof bowl or jar.
In a small saucepan, I combine vinegar, water, sugar, and salt. I bring it to a simmer just until the sugar and salt dissolve.
I pour the hot pickling liquid over the cabbage, making sure it’s fully submerged.
I add garlic, mustard seeds, or red pepper flakes if I want to punch up the flavor.
I let it cool at room temperature for about 20–30 minutes, then cover and refrigerate.
The cabbage is ready in as little as 30 minutes but tastes best after a few hours or overnight.

Servings and Timing

This recipe makes about 2 cups of pickled cabbage and takes just 10 minutes to prepare, plus a short resting time. It keeps well in the refrigerator for up to 2 weeks.

Variations

Spicy: I add sliced jalapeños or extra red pepper flakes for a kick.
Sweet & Tangy: I increase the sugar slightly and use rice vinegar for a milder flavor.
Herby: I throw in a sprig of fresh dill or thyme while it cools.
Multi-Veggie: I mix in thinly sliced carrots, onions, or radishes for a colorful blend.
Asian-Inspired: I use rice vinegar, a dash of soy sauce, and ginger slices for a different twist.

Storage/Reheating

I store the pickled cabbage in a tightly sealed jar or container in the refrigerator for up to 2 weeks. I don’t reheat it, since it’s meant to be enjoyed cold or at room temperature. The flavor gets even better over time.

FAQs

Can I use green and red cabbage together?

Yes! I often mix the two for color and texture contrast. Just slice them thinly and pickle them the same way.

How long does it need to sit before eating?

It’s ready in 30 minutes, but I like to let it sit for a few hours or overnight for deeper flavor.

Can I reduce the sugar?

Yes, I adjust the sugar to taste or use a sugar substitute like stevia or erythritol for a low-sugar version.

What kind of vinegar works best?

I usually use apple cider vinegar for its subtle sweetness, but white vinegar, rice vinegar, or red wine vinegar all work well.

Can I reuse the brine?

Technically yes, but the flavor will be weaker the second time. I usually make a fresh batch if I’m pickling more cabbage.

Conclusion

Quick Pickled Cabbage is a simple, flavorful way to elevate everyday meals with just a few pantry staples. I love how it brings brightness and crunch to dishes without much effort. Whether I pile it onto tacos, tuck it into wraps, or serve it alongside roasted meats, it always adds that perfect finishing touch.