How to Make Quick Pickled Cabbage Recipe
A tangy, crunchy topping or side ready to go in 30 minutes! This quick pickled red cabbage is great on top of tacos, sandwiches or on a cheeseboard for a pop of color and balance of acidic taste!
How to Make the Best How to Make Quick Pickled Cabbage
Quick pickled cabbage is one of the easiest and most versatile condiments you can make at home. With just a handful of pantry staples—vinegar, sugar, salt, and water—you’ll have a tangy, crunchy topping that transforms any meal in under 30 minutes.
This simple preparation makes quick pickled cabbage the perfect garnish for everything from tacos and sandwiches to charcuterie boards, where it adds a pop of color and a bright acidic balance. The beauty of this recipe is its speed—unlike traditional pickling that requires weeks of patience, you can enjoy these pickled vegetables in just half an hour.
The key to perfection is blanching the cabbage with boiling water before pickling, which softens it slightly while maintaining its crunch. As it sits in the vinegar mixture, the flavors meld together beautifully, with the sharpness of the vinegar gradually mellowing out. Make a batch ahead and enjoy it all week long from your refrigerator.
How to Make Quick Pickled Cabbage
A tangy, crunchy topping or side ready to go in 30 minutes! This quick pickled red cabbage is great on top of tacos, sandwiches or on a cheeseboard for a pop of color and balance of acidic taste!
Ingredients
Instructions
- Set 2 to 3 cups of water to boil in a kettle or a sauce pan. In a container with a lid, like a mason jar, add vinegar, sugar, salt and any spices if you choose. Stir to combine.
- Place the sliced cabbage in a colander. Once the water is boiling, pour slowly over the cabbage until all the water is gone. This can be done over the sink or over a large bowl.
- Transfer the red cabbage to the container with the vinegar mixture. Let sit for 30 minutes before using. Flavor will develop and the harshness of the vinegar will mellow the longer it sits. Store covered in the refrigerator up to 3 days.
Notes
- The longer the cabbage sits, the more the flavors develop and the vinegar mellows out.
- Store covered in the refrigerator for up to 3 days.