Quick Pickled Cabbage (+ How To Pickle Any Vegetable)

By Jessica Hylton - - Updated

This Quick Pickled Cabbage recipe takes only 10 minutes! It completely transforms the pickles, and adds a divine pop of flavour to any recipe. Use them in sandwiches, tacos, burgers and any recipe you like!

purple quick pickled cabbage held up by a fork over a jar of more quick pickled cabbage

There’s something completely satisfying about a simple recipe that’s done so beautifully well. A recipe that doesn’t need much effort or work, yet comes out so divine that you wonder, what was that flavour that made it so unique?

Often times this has happened to me in restaurants and I realised that the chef did something to a particular ingredient that I’ve never done, so of course I wouldn’t be able to figure it out. Case in point – using pickled vegetables.

On their own it’s obvious, but when in combination with other ingredients, what a beautiful medley of flavours it can create! This Quick Pickled Cabbage certainly does that.

Add this to an already delicious vegan burger with a creamy sauce. To a taco. To a slaw. It creates something close to perfection. A sweet, brine-y flavour that you almost NEED each time now!

fork in purple quick pickled cabbage in a jar

Pickling vegetables is one of my favourite ways to enjoy them. You transform something that already works, and make it way better, with way more flavour, thanks to our lovely friend vinegar. The vegetable becomes softer. More delicate in shape. Adds such a burst of flavour. Plus, it’s so easy to do. I love that you can pretty much pickle anything, with any flavour too. Some of my favourites:

Use this simple recipe for any of the above and see the magic to come alive. Boil the vinegar, then add the veggies, then soak. It’s really that easy. Then of course, let the fridge do the rest of the work for you. The real work happens when the vegetables are cooling, and by the next day, it’s like a true masterpiece.

Apart from the divine flavour, one of my favourite things about this quick pickled cabbage is that beautiful pink hue! It makes any meal automatically prettier, which already makes you feel like it’s going to taste better, so win, win, right?

Enjoy friends!

purple quick pickled cabbage in a jar, overheard view

This Quick Pickled Cabbage recipe takes only 10 minutes! It completely transforms the pickles, and adds a divine pop of flavour to any recipe. Use them in sandwiches, tacos, burgers and any recipe you like! via https://jessicainthekitchen.com
purple quick pickled cabbage held up by a fork over a jar of more quick pickled cabbage

Quick Pickled Cabbage

This Quick Pickled Cabbage recipe takes only 10 minutes! It completely transforms the pickles, and adds a divine pop of flavour to any recipe. Use them in sandwiches, tacos, burgers and any recipe you like!
by: Jessica in the Kitchen
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 jar
Course Jams, Sauces, Dips & Spreads, Sides
Cuisine American
Ingredients
  • ½ head red cabbage chopped into smaller pieces
  • 1 cup apple cider vinegar
  • 1 cup filtered water
  • 2 teaspoons sea salt
  • 1 tablespoon coconut/cane/brown sugar
  • lime slices
  • handful of peppercorns + any additional seasonings cumin seeds, jalapeño etc.
Instructions

Instructions

  • In a pot, add the vinegar, water, sea salt, sugar and peppercorns. If using any other additional seasonings, add them now too. Stir together. Bring to a boil for 2 minutes.
  • Add in the red cabbage, and allow to boil for 2 minutes with the red cabbage.
  • Remove from heat, let cool for 1 minute, then pour into a mason jar large enough to hold everything and that also allows the red cabbage to be completely covered in the vinegar mixture. Add in the lime slices (optional) and swirl together to mix everything together.
  • Allow the mixture to cool completely to room temperature. You can serve immediately once cooled, but if you let it sit and continue to pickle, the flavours meld incredibly. I tried mine three days later and they were perfect. A week is even better. They will last several weeks in your fridge in a mason jar that has the cover tightly screwed on.
  • Enjoy!
NOTES

Nutrition

Calories: 221kcal | Carbohydrates: 44g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 4813mg | Potassium: 1194mg | Fiber: 9g | Sugar: 25g | Vitamin A: 4682IU | Vitamin C: 239mg | Calcium: 206mg | Iron: 4mg
by Jessica

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Recipe Rating




34 comments

  1. ROBYN says:

    5 stars
    I have been trying to find this recipe for the longest. My Turkish friend brings her mommas cooking to me all the time and well this is pretty much the steps she told and the ingredients.

    • Gavin | Jessica in the Kitchen says:

      Oh wow this is great to hear. I’m happy that this recipe holds up. Thank you for reading!

  2. Frankie Walsh says:

    5 stars
    Super easy to follow.

    • Gavin | Jessica in the Kitchen says:

      Thank you Frankie. We’re glad you found it useful.

  3. Frankie Walsh says:

    5 stars
    Super easy to follow. I actually used cinnamon bark and cloves for the spice addition. Thanks for sharing.

    • Gavin | Jessica in the Kitchen says:

      Great additions Frankie Thank you for trying it.

  4. Michael says:

    5 stars
    I have eaten pickled cabbage in many countries like Korea, China, Vietnam. Different countries have different formulas. but they are all very delicious. And so do I want it to be pickled cabbage according to your recipe. Very delicious. Thank you so much!

  5. Bruce says:

    Just pickled some stir fry mix inc. bean shoots, cabbage, bamboo shoots, water chestnuts and red pepper.
    Will let you know how it turns out.

    • Gavin | Jessica in the Kitchen says:

      Ok Bruce please let us know. Thanks so much for reading!

  6. Roses says:

    oh so easy. It’s what I need. Thanks you

  7. Will says:

    5 stars
    So Quick

  8. Brendon says:

    5 stars
    Simple and delicious! Can’t wait make it! Thank you for sharing!

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