Quick Pickled Red Cabbage (Easy No-Cook Recipe)

A jar of quick pickled red cabbage on a beige plate

Quick Pickled Red Cabbage (Easy No-Cook Recipe)

This quick-pickled red cabbage is crisp, tangy, and incredibly easy to make. Lightly spiced and vinegar-forward, it comes together quickly and adds brightness and crunch to salads, grain bowls, tacos, sandwiches, and more. A simple refrigerator pickle that instantly elevates everyday meals.

Course condiment

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword Cabbage, pickles, quick-pickled cabbage, quick-pickled red cabbage

Prep Time 15

Cook Time 2

Total Time 2 15

Servings liter

Calories 256kcal

Author Katie Trant

Ingredients

½ medium red cabbage finely shredded
1 cup water
½ cup apple cider vinegar
½ cup red wine vinegar
1 Tablespoon light brown muscovado sugar
1 teaspoon fennel seeds
1 teaspoon brown mustard seeds
1 teaspoon black peppercorns
1 teaspoon salt

US Customary - Metric

Instructions

Finely shred the cabbage using a very sharp knife or mandolin.
½ medium red cabbage
Stuff as much cabbage as you can fit into a 1L wide mouth mason jar. Really cram it in, you can fit a lot more than you think!
Whisk together water, vinegars, sugar, spices, and salt. Stir until the sugar is dissolved.
1 cup water, ½ cup apple cider vinegar, ½ cup red wine vinegar, 1 Tablespoon light brown muscovado sugar, 1 teaspoon fennel seeds, 1 teaspoon brown mustard seeds, 1 teaspoon black peppercorns, 1 teaspoon salt
Pour the liquid over the cabbage.
Seal the jar, and place into your fridge to sit for at least 2 hours, or preferably overnight.

Notes

Nutrition values are an estimate only
Quick-pickled red cabbage will last for 2-3 weeks in your fridge

Nutrition