Store-bought pickled cabbage is limp. This one is ready in four hours and still has crunch. Half a head of red cabbage sliced into thin ribbons, packed into a glass jar, and covered with a hot brine of apple cider vinegar, champagne vinegar, water, and sweetener. Garlic cloves, a sliced jalapeno, bay leaves, and caraway or fennel seeds go in with the brine. Make a jar and keep it in the fridge — it goes on tacos, sandwiches, grain bowls, and anything that needs a sharp, crunchy lift.
The two vinegars together give it more complexity than either one alone. Apple cider vinegar is round and fruity. Champagne vinegar is sharp and bright. Four hours at room temperature and the cabbage is pink, tangy, and still crunchy.
Tips for Making Quick Pickled Cabbage
Slice the cabbage as thin as possible
A mandoline or a very sharp knife. Thin ribbons, about 1/8 inch, pickle faster and more evenly than thick chunks. 
Pack the ribbons tightly into the jar. Push them down so the brine covers everything. Cabbage that sticks above the brine does not pickle.
Pour the brine while it is hot
Bring the vinegar, water, and sweetener to a boil. Whisk until the sweetener dissolves. Add the garlic, jalapeno, bay leaves, and seeds off the heat, then pour immediately over the cabbage.
Hot brine starts the pickling process faster. That is why this works in four hours instead of overnight.
Quick Pickled Cabbage
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegetarian
Description
Tangy and crunchy, this pickled cabbage is ready in hours.
Perfect as a side or a vibrant addition to sandwiches.
Ingredients
- 0.5 medium head red cabbage
- 1 cups (237 ml) apple cider vinegar
- 0.5 cups (118 ml) champagne vinegar
- 1 cups (237 ml) fresh (filtered water)
- 1 teaspoon sweetener of your choice
- 4 cloves garlic
- 1 jalapeno
- 3 bay leaves
- 2 teaspoons caraway or fennel seeds
Instructions
- Slice the cabbage into thin ribbons using a mandoline or sharp knife.
- Add the sliced cabbage to a glass jar.
- In a saucepan, combine water, vinegar, and sugar.
- Bring the mixture to a boil, whisking until the sugar dissolves.
- Remove from heat and add garlic, jalapeño, bay leaves, and seeds.
- Carefully pour the mixture over the red cabbage in the jar.
- Push down on the cabbage to compact it.
- Cover the jar and store at room temperature for 4 hours.
- The cabbage is ready to eat after 4 hours or can be stored in the refrigerator for up to 4 weeks.
Notes
- For a milder pickle, reduce the jalapeño to ½ or omit entirely.
- Use a clean, dry jar to prevent unwanted bacterial growth and ensure proper fermentation.
- Thinly sliced cabbage will pickle more quickly and evenly; aim for ribbons no thicker than 1/8 inch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 5
- Sodium: 100
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 20
- Fiber: 2
- Protein: 1
Frequently Asked Questions
How long does it keep?
Up to four weeks in the refrigerator in a sealed jar. The cabbage softens slightly over time but stays usable for a month.
Can I use white cabbage instead of red?
Yes. White cabbage pickles the same way. Red cabbage turns the brine a striking pink and looks better on a plate, but both taste good.
Can I skip the jalapeno?
Yes. Without it, you get a tangy, slightly sweet pickle with no heat. Add the garlic and seeds for flavour. Or increase the jalapeno for more spice.
