Let me just say—this pickled cabbage recipe? Absolute game-changer. You know those days when your sandwich feels a little too basic or your tacos are missing something?

Yeah, this is the answer. Tangy, crunchy, slightly sweet, and beautifully vibrant, it adds a zippy little punch that makes everything feel gourmet.

The best part? It takes almost no effort, and the fridge does most of the work. No canning, no drama. Just slice, mix, pour, and wait.

I’ve made this so many times that it’s practically muscle memory now. Trust me—after your first jar, you’ll start dreaming up excuses to add this to every meal. Let’s get into it!

Recipe Snapshot

Category	Details
Yield	1 large jar (about 4 cups)
Serving Size	1/4 cup
Prep Time	10 minutes
Cook Time	0 minutes
Total Time	10 minutes + 30 minutes rest time
Calories per Serving	~25 calories
Primary Cooking Method	No-cook (Quick Pickle)
Cooling Time	30 minutes
Occasion	Everyday, BBQ, Tacos, Sandwiches
Diet Type	Vegan, Gluten-Free

Calories are approximate and may vary depending on exact ingredients used.

Pickled Cabbage Recipe

Recipe by Angela JonesCourse: Side DishCuisine: Eastern EuropeanDifficulty: Easy

Yield

large jar

Prep time

minutes

Cooking timeminutes

Calories

kcal

Pickled cabbage is basically the colorful, zingy upgrade your fridge didn’t know it was missing. It’s ridiculously easy, no cooking required, and adds that perfect crunchy, tangy bite to just about anything—think tacos, grain bowls, even your midnight grilled cheese. All you need is a handful of pantry staples, one cabbage, and a jar. That’s it.

Ingredients

For the Cabbage
1 small red cabbage (about 600g), finely shredded
1 teaspoon salt
For the Brine
1/2 cup apple cider vinegar
1/2 cup water
1 tablespoon sugar (optional, but balances the tang)
1 teaspoon mustard seeds
1/2 teaspoon black peppercorns
1 clove garlic, thinly sliced

Directions

Prepare the Cabbage
Slice the Cabbage
Using a mandoline or a sharp chef’s knife, slice your red cabbage into super thin ribbons. The thinner, the better—it helps the cabbage soak up that flavorful brine quickly.

Salt Massage
Transfer the shredded cabbage into a large mixing bowl. Sprinkle the salt over it and use your hands to massage it in. This not only softens the cabbage but also begins drawing out its moisture, which helps with flavor and texture.

Resting Time
Let the salted cabbage sit for at least 10 minutes. It’ll start to wilt and become more pliable.
Prepare the Pickling Brine
Mix Ingredients
In a separate bowl or jug, combine the apple cider vinegar, water, sugar, mustard seeds, black peppercorns, and sliced garlic. Whisk everything together until the sugar dissolves completely.

Taste and Adjust
Want it sweeter? Add a bit more sugar. Prefer it punchier? Add an extra splash of vinegar. The brine is flexible—taste as you go.
Assemble the Pickle Jar
Drain the Cabbage
Give the wilted cabbage one more squeeze to remove excess moisture. Don’t skip this—too much liquid will dilute your brine.

Pack the Jar
Transfer the cabbage into a clean glass jar. Press it down firmly to eliminate air pockets. It should fill the jar up to the neck.

Add the Brine
Pour the brine over the cabbage slowly. Use a spoon to push the cabbage down, ensuring it’s completely submerged. If it floats, weigh it down with a clean fermenting weight or even a smaller lid that fits inside the jar.
Let It Pickle
Quick Start at Room Temp
Seal the jar with a lid and leave it at room temperature for 30 minutes. This kickstarts the pickling process.

Chill and Store
Move the jar to the refrigerator. Let it sit for at least 1 hour before tasting. For best flavor, allow it to marinate overnight. The longer it sits, the better the flavor!
Serve and Store
Ways to Serve
Use it as a topping for tacos, hot dogs, sandwiches, burgers, grain bowls—or just eat it straight from the jar. It brightens up any dish.

Storage Info
Store in the fridge with the lid tightly sealed. It’ll stay fresh and crunchy for up to 2 weeks. Always use clean utensils to avoid contamination.

Extra Tips

Use a Wide-Mouth Jar: It’s way easier to pack in the cabbage and get it out later without making a mess.
Color Boost: Add a few carrot shreds or radish slices to bring in more crunch and color.
Heat Twist: If you love a kick, toss in a sliced chili or a dash of red pepper flakes.
Balanced Flavor: Let the cabbage sit overnight before judging its flavor. It always mellows and balances out by the next day.
Press It Down: Cabbage that floats won’t pickle evenly. Always make sure it’s submerged completely.
Use a Funnel: Pouring the brine is much easier (and less messy) with a small kitchen funnel.

Equipment List

Sharp knife or mandoline
Large mixing bowl
Measuring cups and spoons
Clean glass jar with lid (1-quart size works well)
Small bowl or jug for mixing brine

Substitution Options

Vinegar

Don’t have apple cider vinegar? White wine vinegar or rice vinegar also work like a charm. Just avoid plain white vinegar—it’s too harsh unless you love a punch.

Sugar-Free

Cutting down on sugar? Skip it altogether or sub with a drop of maple syrup, agave, or even a sprinkle of stevia.

Garlic-Free

Sensitive to garlic? Just leave it out. The cabbage still pickles beautifully without it.

Mustard Seeds & Peppercorns

These add subtle spice and character, but if you’re missing one, don’t sweat it. A pinch of chili flakes or a bay leaf can also add interest.

Salt

Low-sodium? Use a reduced-sodium sea salt. Just don’t eliminate it entirely—it’s crucial for drawing out moisture and preserving the crunch.

Make-Ahead Tips

Pre-shred the Cabbage

Save time on the day-of by slicing your cabbage in advance. Store it in a zip-top bag or airtight container in the fridge for up to 2 days. It’ll stay crisp and ready to go.

Mix Brine Ahead

The brine can be premixed and stored in a jar in the fridge for up to a week. Just shake it up before pouring.

Quick-Pickle Packs

Want to prep for multiple batches? Pre-measure dry spices like mustard seeds, peppercorns, and garlic slices into small jars or packets. That way, you just need to add liquids and cabbage.

Batch & Store

Double or triple the recipe and use multiple jars. Make one sweet, one spicy, and one classic. They’ll all keep for up to two weeks in the fridge and give you options all week long.

Storage Instructions

Short-Term Storage

Once pickled, store the cabbage in a clean, airtight glass jar in the fridge. It will stay fresh and crispy for up to 2 weeks.

Keeping It Crisp

To preserve the crunch, always use clean utensils when scooping cabbage out. No fingers in the jar—this reduces the risk of contamination and keeps it fresher longer.

Batch Management

Label your jar with the date you made it. That way, you know exactly when to start dreaming up your next batch. If the brine turns cloudy or smells funky, toss it—better safe than sorry!

FAQ Section

Can I use green cabbage instead of red?

Absolutely. Green cabbage works just as well, though it won’t have the same vibrant color. Flavor-wise, it’s nearly identical.

How long does pickled cabbage last?

If stored in an airtight jar in the fridge and handled with clean utensils, it should stay good for up to two weeks.

Does the cabbage need to be cooked first?

Nope! This is a quick-pickle recipe, so there’s no cooking involved. The vinegar brine does all the heavy lifting.

Can I reuse the brine?

Technically yes, but the flavor weakens with each reuse. Best practice? Make a fresh batch for a fresh jar.

Is this recipe safe for canning?

This recipe is designed for refrigerator pickling only. If you want to can it for shelf storage, follow proper sterilization and canning guidelines.

Why is my brine cloudy?

Cloudiness can happen from natural bacteria or too much sugar or salt. If it smells bad or tastes off, play it safe and toss it.

Nutritional Information

Each 1/4 cup serving (approximate):

Calories: 25
Carbohydrates: 5g
Sugars: 2g
Fiber: 1g
Protein: 0g
Fat: 0g
Sodium: ~200mg

Note: Nutritional values are estimates and will vary depending on the ingredients and proportions used.

Final Thoughts

Pickled cabbage isn’t just a side—it’s a mood lifter. It’s that crunchy, tangy boost that wakes up your meals and turns everyday dishes into something special. Plus, it’s super easy to make and keeps well, so you’re always a jar away from adding a pop of flavor.

Whether you’re topping tacos, jazzing up sandwiches, or just snacking straight from the jar (no shame), this recipe is a keeper. Give it a try, and I promise you’ll be hooked!

Simple Pickled Cabbage Recipe

Recipe Snapshot