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Pickled Red Cabbage

Quick Pickled Red Cabbage Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 (makes about 2 cups)
Calories: 12
Ingredients Method Notes

Ingredients
  

  • 1 small red cabbage (about 1½ lbs), thinly sliced
  • 1 cup water
  • 1 cup distilled white vinegar
  • 2 tbsp granulated sugar
  • 1½ tsp kosher salt
  • 2 garlic cloves, peeled and smashed
  • 1 tsp black peppercorns

Method
 

  1. Slice the cabbage thinly and place it in a large heatproof bowl.
  2. In a small saucepan, combine the water, vinegar, sugar, salt, garlic, and peppercorns. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve, about 2 minutes.
  3. Pour the hot brine over the cabbage and press down to submerge. Let cool to room temperature, then transfer to a jar, cover, and refrigerate for at least 30 minutes. Serve chilled.

Notes

The cabbage will deepen in color and flavor over time; it’s even better the next day. For the brightest pink, use white vinegar—apple cider vinegar gives a more muted, rosy tone.