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Quick Pickled Cabbage Recipe | Stores 6 Weeks in Your Fridge

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.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour 50 minutes
Servings: 2 pints (about 8 servings)
Course: Side Dish
Cuisine: International
Calories: 54
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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.
  2. 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.
  3. Make the Brine: Combine water, apple cider vinegar, sugar, and salt in a saucepan. Bring to a boil, stirring until fully dissolved.
  4. Pour the Brine: Carefully pour the hot brine over the cabbage until submerged. Loosely cover and let cool for 30 minutes.
  5. 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.