Quick Pickled Cabbage

I am a big-time veggie lover. I like ’em roasted, sautéed, slow-cooked, juiced. All of the things. But pickling might just be my favourite way to enjoy them. I love how much flavour the process yields. The veggies (cabbage here) basically sit in a pickling liquid made with water, apple cider vinegar, salt, a little sugar, and peppercorns for a period of time, absorbing all that awesome flavour and softening along the way.

The result? Brine-y, tangy, ever so slightly sweet cabbage that’s soft enough but still a wee crunchy. Plus, it turns this gorgeous pink colour, which, when added to tacos, sandwiches, salads, etc., creates a feast for your eyes AND your taste buds.

Why Make This 10-Minute Quick Pickled Cabbage Recipe

You’re about to be totally hooked on this quick pickling recipe. Here’s why:

• I used to be a little intimidated by pickling. I don’t know why. This recipe changed things for me. It makes it so incredibly easy with just a few ingredients and about 10 minutes of active kitchen time.
• The flavours on this pickled cabbage get better with time. So it’s an ideal item to incorporate into your meal prep routine to be used over the course of several weeks. They keep forever (well…for about a month) in the fridge!
• While I used cabbage here, this recipe can be applied to almost any veggie you can think of. Cucumbers, onions, radishes, cauliflower. You name it! See the section below titled “Best Vegetables for Pickling” for inspo.

Notes on Ingredients

This pickled cabbage recipe only requires a few simple ingredients. Here’s a shopping list for you (see the recipe card below for precise measurements):

• Red cabbage – Chopped into smaller pieces. You could also opt for cucumbers or a different veggie (see the section below titled “Best Vegetables for Pickling” for my favourites).
• Apple cider vinegar – I like the flavour of apple cider vinegar best, but white wine vinegar would also work.
• Filtered water – The cabbage will absorb the flavours of the liquid it’s sitting in. So, if you don’t like the taste of your tap water, use something different, like filtered water or even bottled water if needed.
• Sea salt – Or kosher salt.
• Sugar – You can use coconut, cane, or brown sugar. It’s entirely up to you. Brown sugar will lend a slight molasses flavour. Some people love that. Some people don’t.
• Lime slices – Lemon slices would also do the trick for that bright, citrusy twist.
• Peppercorns – That peppery bite adds a nice complexity to pickled veggies. Feel free to add other flavour-enhancers, such as cumin seeds or jalapeño peppers.

What to Use a Different Veggie?

If you aren’t a cabbage person, you can easily apply this recipe to other veggies. Some of my favourite vegetables for pickling are:

• Cucumbers (for “pickles”) – You can use large, sliced cucumbers or mini cucumbers. Here’s my recipe for how to make pickles
• Onions – I love pickled red onions! Slice some up and use this recipe, or check out my Quick Pickled Red Onion Recipe.
• Cauliflower – Might sound crazy, but pickled cauliflower is actually amazing! It absorbs the flavours of the pickling liquid really well and softens nicely as it sits.
• Carrots – Baby carrots or large carrots sliced into sticks.
• Radishes – I have a recipe for Quick Pickled Radishes you might want to check out, too.

Let me know what you end up trying!

How to Pickle Cabbage (Or Any Other Vegetable)

Ready to get pickling? Here’s a quick look at how it’s done (see the recipe card for a closer look):

• Soften the cabbage. Boil the cabbage for 2 minutes.*
• Cool. Remove the pot from the heat, and let everything cool for 1 minute.
• Fill the mason jars. Pour the contents of the pot into a mason jar. Add in the lime slices (optional) and give the jar a swirl to mix everything together.
• Cool. Allow everything to cool to room temperature.
• Serve. You can serve immediately, but I prefer to let ’em sit in the fridge for a few days to give the flavours a chance to meld.

*If you’re using cucumbers instead of cabbage (you know, for traditional pickles), do not boil them. Just wash, dry, and slice them before packing them into a mason jar. You’ll add the pickling liquid after it’s boiled for 4 minutes, then cooled for 1 minute.

Tips for Success

In order to get this pickled red cabbage just right, have a look at the following pro tips:

• Submerge completely. Choose a mason jar that’s large enough to hold everything (or use two smaller jars). Just make sure that the cabbage is completely submerged in the pickling liquid.
• Cool to room temperature. Allowing everything to cool to room temperature before popping the pickled veggies in the fridge is essential. If you skip this step, the cabbage will soften too much.
• Give them some time. While you can eat this pickled cabbage as soon as the contents of the jar have cooled to room temperature, I highly recommend letting everything sit in the fridge for at least a couple of days for the best outcome.

Ways to Use Pickled Red Cabbage

I sometimes just eat pickled veggies straight out of the jar, but they also make for a wonderfully flavourful addition to everything from tacos to sandwiches to Buddha Bowls and more. Careful, though. Once you upgrade your favourite recipe with these sweet, brine-y pickles, it’s hard to live without.

I love sticking them in my Vegan Grinder Sandwich and/or in this Smashed Chickpea Avocado Salad Sandwich. Pickled cabbage would also make a great addition to these Crispy Beer-Battered Vegan Fish Tacos or my Crispy Cauliflower Tacos with Chipotle Crema.

How Long Does This Last in the Fridge?

• Refrigerator: When sealed tightly in a mason jar, pickled veggies will keep in the fridge for several weeks (up to 4). I think they taste the best after about a week.
• Freezer: Need a little more time? You can freeze pickled cabbage in a mason jar for up to 3 months, then thaw in the fridge. Just note that it will lose some of that subtle crunch.

More Vegetable Side Dishes

Looking for more creative ways to incorporate veggies into your diet? Here are a few more recipes I think you’ll like:

• Broccoli Slaw Recipe
• Maple Glazed Roasted Carrots with Carrot Greens Chimichurri
• Lemon Garlic Grilled Zucchini
• Bang Bang Cauliflower
• Air Fryer Veggie Chips

Enjoy friends! If you make this quick pickled red cabbage, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!