This Quick Pickled Red Cabbage is beyond easy to make, inexpensive, and tastes amazing.
With its vibrant red color, this pickled red cabbage will add so much added flavor to many of your favorite dishes like tacos, salads, or a tangy side. Not only does is this recipe easy to make, but it also has a great shelf life in the refrigerator. You can make it once and it can last up to 4-6 weeks in the fridge.
Ingredients for Quick Pickled Cabbage
1/2 Red Cabbage
1 3/4 cups Apple Cider Vinegar
1 3/4 cups Water
1-2 Garlic Cloves
1 1/2 tablespoons Coconut Sugar (or sugar of choice)
2 teaspoons Black Pepper
1 1/2 teaspoons Salt
Red Pepper Flakes (optional)
How to Make Quick Pickled Red Cabbage
Using a sharp knife or food processor, cut the red cabbage into thinly shredded pieces. If you have a food processor or mandoline, you can use that for more precise cuts. Set aside once sliced.
Slice the garlic cloves into thin pieces as well and set them aside.
Pour water into a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the apple cider vinegar, garlic, pepper salt, and sugar. Add a pinch of red pepper flakes, if using.
Add the red cabbage to a 1-pint mason jar. Pour the vinegar liquid into the mason jar over the cabbage until it reaches the top of the jar. You might have leftover liquid. Using the back of a spoon, press the cabbage down and close the jar.
Place in the refrigerator and allow it to sit for 2 hours before serving. For a more rich pickled flavor, allow the cabbage to sit in the fridge for 24 hours. The flavor will intensify the longer it sits. It goes great on top of tacos, tostadas, or in a salad.
Quick Pickled Red Cabbage
Ingredients
- 1/2 red cabbage
- 1 3/4 cup apple cider vinegar
- 1 3/4 cup water
- 1 tbsp coconut sugar
- 2 garlic cloves
- 1 tsp salt
- 2 tsp black pepper
- 1 tsp red pepper flakes
Instructions
- Finely slice the red cabbage into shreds using a sharp knife, food processor, or mandolie. Then finely slice garlic into thinly sliced pieces Set aside once sliced.
- Add water to a saucepan and bring to a boil
- Once boiling, reduce heat and add in the sugar, garlic, pepper, salt and red pepper. Stir and remove the pan from the heat.
- Add the red cabbage to a 1 pint mason or glass jar.
- Pour the vinegar liquid over the red cabbage in the jar and seal tight with a lid.
- Store in the refrigerator to 2 hours before serving.
