Pickled Red Cabbage

Make your own quick pickled red cabbage in no time with this easy recipe! It tastes great on tacos, sandwiches, burgers, bowls, and fish.

Course Condiment

Cuisine American

Prep Time 20

Resting Time 3

Total Time 3 20

Servings ¼-cup servings

Calories 15kcal

Remove the core of the cabbage and slice it into quarters. Using a mandoline or very sharp knife, slice the cabbage into thin pieces.
In a saucepan, whisk together the water, vinegar, sugar, and salt. Bring to a gentle boil over medium-high heat, stirring to dissolve the sugar and salt. Remove from heat.
Divide the cabbage pieces evenly into two large glass jars. Add a smashed garlic clove and bay leaf to each jar.
Pour half of the brine into each jar so that they have equal amounts of liquid. The brine may not cover the cabbage pieces entirely and may only come up to the middle of the jar. This is intentional/not a problem, since the cabbage will release liquid and soften as it comes to room temperature. As a result, liquid will fully cover the cabbage after it sits for a while.
Seal the jars tightly. Let them come to room temperature. This will take anywhere from 1 to 3 or 4 hours.
After the jars have come to room temperature, transfer them to the refrigerator. Let them chill for at least a few hours before enjoying or even longer for a stronger taste!
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Feel free to experiment with the combination of spices and seasonings in your brine! Try adding celery, mustard, or fennel seeds, peppercorns, red pepper flakes, or fresh herbs. You can use other types of vinegar, such as red wine, sherry, white wine, or rice vinegar, but keep in mind that they will have different flavors.
Store in a tightly sealed jar in the refrigerator and use within 2 weeks.