Learn how to make quick and easy pickled cabbage recipe in this informative post! Pickled cabbage can add a dash of crunch and tang to a variety of dishes, making it a wonderful condiment to have on hand in the refrigerator.
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“This was such an easy and frugal recipe! Turned out perfectly crisp and flavorful and way better than any store bought version, indeed!”
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Sometimes you want a side dish that is acidic and can cut through other flavors and this quick pickled cabbage is just the one to consider. Offering the right balance in flavors and a bit of crunch, it is very easy to recreate this quick pickled cabbage recipe at home. It is an excellent condiment to have on hand to use again and again!
There is just something about cabbage when it is pickled, don’t you think? The acidic flavors work well with anything from adding a spoonful to your salad, as a refreshing addition to a sandwich, and let’s not forget how great it can be with tacos. I used to buy it until I realized that I could quickly recreate it at home and it tasted so much better. So, I certainly wanted to share this easy recipe with you!
Why You’ll Love This Recipe
- Super quick and simple to make.
- The perfect balance of acidic flavors.
- A fantastic accompaniment or side dish.
- You only need a knife, a jar and refrigerator to prep!
- Naturally vegan, plant-based, gluten-free, nut-free and soy-free.
Ingredient Notes and Substitutions
Green Cabbage (sometimes called white cabbage): The main star of the show. You could use any type of cabbage you prefer. Red and green both work really well. You could even use napa if you prefer it.
Water and Vinegar: This forms the brine that is a major part of pickling process. Any kind of vinegar will work—apple cider, white, wine, you name it!
Sugar and Salt: To give that balance of sweet and savory. You can use cane, turbinado, coconut or even a sugar-free sweetener if you prefer.
Garlic Cloves: Garlic can add a depth of flavor to this quick pickled cabbage.
Carrots: Optional, however, the carrots add a level of sweetness and can really balance out the other flavors. Not to mention — added nutrition!
How to Make Quick Pickled Cabbage
- Thinly slice or use a mandoline to shred the cabbage. Mince or grate the garlic and carrots (if using).
- Grab yourself a jar that you want to store the picked cabbage within. Add the cabbage, garlic and carrots to the jar.
- Bring the water, vinegar, salt and sugar to a boil in a saucepan, stir well, then pour into the jar. Let the jar sit and cool to room temperature. The longer you leave it, the more intensified the flavor becomes (and the same goes for how long you refrigerate before eating!).
How to Serve Pickled Cabbage
Pickled cabbage is extremely versatile. I love making a batch of pickled cabbage for tacos. It’s also great on sandwiches and salads, throw it into wraps or on veggie burger, just to name a few ideas!
Can I use red cabbage?
Yes. Swap it in for the green cabbage and follow the same steps. The red cabbage will turn the carrots and brine a vivid pink-purple, which looks especially pretty on tacos and bowls.
Is there anything else I can add to this quick pickled cabbage?
The answer is yes! You can omit any of the ingredients listed apart from the water, vinegar, salt, sugar, and of course, the cabbage. You can add other spices to the liquid to give different flavors. A great addition could be cloves or black peppercorns. If you like spicy, add a pinch of red pepper flakes. You could also think about doing a combination of different cabbages or even adding onions or other vegetables into the mix. For an additional touch of sweetness, grated apple is an excellent addition, too. It is a very flexible recipe.
How long will the pickled cabbage last?
Pickled cabbage will generally last in the fridge for 4-6 weeks. Make sure that it is stored in an air-tight container to keep the pickled cabbage fresh.
Recipe Tips
- Have all the vegetables you want to add prepped and ready to go.
- While you could eat this after it cools to room temp, the longer you leave it the better it will taste.
- Store in an air-tight container for maximum freshness and longer shelf life.
More Recipes You Might Enjoy
Easy Spicy Refrigerator Pickles
Easy Pickled Cabbage Recipe
Ingredients
- 1 medium head cabbage, green or red finely sliced or shredded
- 1 medium carrot grated
- 2 garlic cloves minced or shredded
- 2 cups water
- 1½ cups vinegar of choice I like to use apple cider vinegar
- 2 teaspoons granulated sugar of choice I like coconut sugar
- 1 teaspoon salt I like to use pink Himalayan salt
Method
- Add the shredded cabbage, carrot and garlic to a large jar (quart mason works great!). Pack it down a little with a spoon, a tamper, or your hands. Set aside.
- In a saucepan over high heat, add the water, vinegar, sugar and salt. Bring to a boil (about 5 minutes).
- Turn off the heat and immediately pour the brine over the vegetables in the jar until covered, but while reserving at least 1-inch of headspace.
- Let the jar cool to room temperature before placing the lid on and storing in the fridge.
- Keep stored in the fridge for up to 4-6 weeks. Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
is there a reason to let the jars cool with the lid off, or can i set the jar top on without tightening?
(not because i want to try and can it, just because it’s summer and i’m scared a little house fly will want a taste -_-“)
awesome recipe btw!!
Hi! You can absolutely set the lid on top without tightening it while the jars cool. That should help keep any curious flies out! And thank you so much. I’m glad you enjoyed the recipe! 😊
Thin sliced red radishes and red onion are a good addition.
I read that you shouldn’t use pink Himalayan salt for pickling because the minerals might interact with the brine and vegetables.
Hi, Maria! I’ve never encountered an issue with Himalayan salt and pickling. It’s true that it has a higher mineral content which may result in a cloudier brine and a slightly different taste than pure sodium chloride (pickling salt), but from my experience, it pickles just as well. I hope this helps!
can this be stored in pantry ?
Hi! Since this is a quick pickle and not a canning recipe, it is designed to be stored in the refrigerator. Having said that, due to its acidic nature, it could probably withstand being kept in a pantry for about a week, otherwise, I do recommend storing it in the fridge.
been trying to find a great way to use cabbage from my garden. I added garlic and fresh dill in the boiling water. Seems like a great recipe. we shall see!
This was fantastic on our pulled pork sliders! And who am I kidding. With a fork on its own. Haha.
Great recipe! I have made it a couple of times and this pickles never disappoint!
This looks amazing, and so many different ways to serve it too.
This recipe is great! I like that you can use coconut sugar – very tasty!
This was such an easy and frugal recipe! Turned out perfectly crisp and flavorful and way better than any store bought version, indeed!
This is sooo good! I keep finding new ways to use it. My new favorite is on sandwiches.
Super easy and tasty! Made this to top our crispy fish tacos last night, and it was perfect!
I love pickled cabbage on tacos and this recipe is perfectly balanced between sweet and tangy! Yum!
I love this pickled cabbage! I make really plain pasta or stir fry for kids and it makes any plain dish more flavorful.
Been searching so long for a pickled cabbage recipe to go with vegan short ribs. This is definitely the answer.
Never tried making pickled cabbage before. Thanks for sharing. Pinned to try this soon.
So easy to follow! I will definitely use this pickling recipe again and again!
I’m so happy to hear that! Thank you for sharing. 🙂
This was such a light, quick and flavorful recipe! Paired perfectly with dinner; even my picky eaters loved it! Definitely, a new favorite!
Love how easy this recipe! I added them to some burgers and they were perfect!
Perfect! Love the idea of making ahead of time and keeping it in the fridge for when needed. The flavors in the cabbage are fantastic.
This was such a fantastic, simple, and tasty dish! We’ll be adding this to the regular rotation.
I am a pickle fanatic, but I’d never made pickled cabbage before. This is spectacular! Thank you so much for the recipe.
I LOVED how crunchy this quick pickled cabbage was! I usually follow my grandpa’s long and involved pickling process and this was much easier – and crunchier!