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Quick Pickled Cabbage

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This Quick Pickled Cabbage recipe is an easy, no-fuss way to add tangy crunch and vibrant flavor to tacos, bowls, sandwiches, and more. Made with vinegar, sugar, and salt, it comes together in minutes—no canning required—and keeps well in the fridge for up to two weeks. A simple condiment with big impact.

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)

Instructions

  1. Thinly slice cabbage and place it in a heatproof bowl or glass jar.
  2. In a small saucepan, combine vinegar, water, sugar, and salt. Heat over medium until sugar and salt dissolve, about 2–3 minutes.
  3. Pour the hot brine over the cabbage until it is fully submerged.
  4. Add optional garlic, mustard seeds, and red pepper flakes, if using.
  5. Let the mixture cool to room temperature, about 20–30 minutes.
  6. Cover and refrigerate. It’s ready in 30 minutes but best after a few hours or overnight.

Notes

  • Keep refrigerated in a sealed jar for up to 2 weeks.
  • Use red, green, or a mix of both types of cabbage.
  • Adjust sugar to taste or substitute with a sugar-free alternative.
  • Not meant for canning—consume as a refrigerator pickle.
  • Excellent on tacos, bowls, burgers, or salads.

Nutrition

Find it online: https://cookedbymaya.com/quick-pickled-cabbage/