Easy Pickled Red Cabbage – Quick, Tangy & Crunchy
Quick and easy pickled red cabbage that is crunchy, tangy, and full of flavor. Perfect for tacos, sandwiches, salads, bowls, and more.
Watch the Recipe on YouTube
Watch the full recipe video to see the step by step process and helpful tips for making it at home.
Why You'll Love This Recipe
Quick and easy – Made with simple ingredients and only a few minutes of prep.
Crunchy and tangy – Adds a fresh, bright flavor and satisfying crunch to any meal.
Great for meal prep – Make a batch ahead of time and keep it ready in the fridge.
Simple ingredients – Uses everyday pantry staples without anything complicated.
Adds color to meals – The vibrant purple color makes any dish look more appetizing.
- ½ medium red cabbage, thinly sliced
- 1 cup vinegar
- 1 cup water
- 2 tablespoons sugar or honey
- 1 ½ teaspoons salt
- 1 Thinly slice the red cabbage and place it in a clean jar or heat-safe container.Make the brine
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In a small saucepan, combine the vinegar, water, sugar or honey, and salt. Heat until the sugar and salt dissolve.Pour over the cabbage- 3
Carefully pour the brine over the sliced cabbage, making sure it is mostly submerged.Cool- 4
Let the cabbage cool to room temperature.Refrigerate- 5
Cover and refrigerate for at least 1 hour before serving. For the best flavor, let it sit for several hours or overnight.NoteSlice the cabbage as thinly as possible so it absorbs the brine quickly.
For the best flavor and texture, refrigerate for a few hours or overnight before serving.
You can adjust the sweetness by adding more or less sugar or honey.
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