Description

This Ultimate Pickled Cabbage Recipe delivers the perfect balance of tangy, crunchy, and refreshing flavors — ready in just one hour! Made with red or white cabbage, apple cider vinegar, garlic, and a touch of sweetness, it’s a versatile condiment for tacos, sandwiches, salads, and more. Quick, vibrant, and full of flavor, this recipe is your go-to for effortless homemade pickles.

Ingredients

Scale

900g red or white cabbage (about 1 medium head), thinly sliced
2 cloves garlic, minced
475ml (2 cups) water
475ml (2 cups) apple cider vinegar
1 tbsp sugar
2 tsp kosher salt
Optional: Mustard seeds, coriander seeds, caraway seeds, bay leaves, red pepper flakes

Instructions

Prepare the Cabbage: Quarter the cabbage, remove the core, and slice thinly (about 1/8 inch). Use a mandoline or sharp knife for consistent slices.
Pack the Jars: Divide the cabbage evenly between two 1-pint jars. Add minced garlic evenly and press gently without crushing. Leave 1/2 inch of headspace.
Make the Brine: Combine water, apple cider vinegar, sugar, and salt in a saucepan. Bring to a boil, stirring until fully dissolved.
Pour the Brine: Carefully pour the hot brine over the cabbage until submerged. Loosely cover and let cool for 30 minutes.
Cool & Refrigerate: Once cooled, seal tightly and refrigerate for at least 1 hour before serving. For best flavor, refrigerate for 24 hours.

Notes

Keep refrigerated for up to 6 weeks. Always ensure the cabbage is fully submerged in brine. Add carrots, radishes, or peppers for a colorful variation. Avoid iodized salt to maintain clarity and flavor.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Side Dish
Method: Quick Pickling
Cuisine: International

Nutrition

Serving Size: 1/2 cup (120g)
Calories: 54
Sugar: 6g
Sodium: 618mg
Fat: 0.2g
Saturated Fat: 0.03g
Unsaturated Fat: 0.11g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Keywords: pickled cabbage, quick pickle, easy pickling, homemade pickles, refrigerator pickles, tangy cabbage