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pickled red cabbage in a glass jar.
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How to Pickle Red Cabbage (Easy, No-Canning Recipe)

If you’ve been curious about how to pickle red cabbage without complicated steps or special equipment, this easy method is for you. This quick-pickled red cabbage uses a simple vinegar brine, comes together in minutes, and is ready to enjoy the same day. It’s a great way to add crunch, color, and tangy flavor to everyday meals like tacos, salads, and grain bowls.
Prep Time10 minutes
Cook Time5 minutes
Resting Time30 minutes
Total Time45 minutes
Course: Breakfast, Dinner, Lunch
Cuisine: European
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 6
Calories: 43kcal
Author: Irina

Equipment

Ingredients

  • ½ cup apple cider vinegar
  • 1.5 cups water room temperature
  • 2 tablespoons sugar I used coconut sugar
  • 1 tablespoon salt I used pink Himalayan salt
  • 1 lb. (450 g.) red cabbage thinly sliced, weighed after trimming

Instructions

  • In a small saucepan, add the vinegar, water, sugar, and salt. Stir briefly to combine.
    ½ cup apple cider vinegar, 1.5 cups water, 2 tablespoons sugar, 1 tablespoon salt
  • Place the saucepan over medium heat and warm it just until the sugar and salt fully dissolve and the liquid is hot (steaming is fine). Don't boil, as it can make the cabbage soften too much and can make the vinegar smell harsher.
  • While the brine warms, prep the cabbage. Remove any tough outer leaves, cut out the core, then thinly slice the red cabbage.
    1 lb. (450 g.) red cabbage
  • Place the sliced cabbage in a colander and give it a quick rinse under cold running water (no soaking). Shake well to drain.
  • Add the drained cabbage to a large bowl or a heat-safe jar/container.
  • Carefully pour the warm brine over the cabbage. Toss gently (or press down in a jar) so the cabbage is evenly coated and mostly submerged.
  • Let it sit at room temperature for 20–30 minutes. This helps the cabbage soften slightly and start absorbing flavor.
  • Cover and refrigerate. The cabbage is ready to eat: after about 30 minutes (lightly pickled), best texture: after 12–24 hours. After 12–24 hours, drain off the brine and store the cabbage in the fridge (it stays crisp and salad-friendly).

Notes

  1. Taste the brine before pouring. After the sugar dissolves, taste carefully (it’ll be warm!). If it feels too sharp, add 1 teaspoon extra sugar to balance.
  2. Slice the cabbage thin, but not paper-thin. Thin slices pickle faster and stay crisp. Aim for thin ribbons, not chunky pieces.
  3. For salad-style cabbage, drain after 12-24 hours. Draining keeps it crisp and prevents it from becoming too sour or watery.
  4. Too sour? Don’t toss it: Fix it easily by adding a splash of water or mixing in 1–2 teaspoon sugar. Keep in mind that the flavor mellows down once drained and the cabbage sits for a bit.
  5. To make it Milder: Add more water or drain earlier. Bolder: Increase vinegar slightly or let it rest longer before draining.

Nutrition

Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1187mg | Potassium: 199mg | Fiber: 2g | Sugar: 7g | Vitamin A: 844IU | Vitamin C: 43mg | Calcium: 38mg | Iron: 1mg