Tangy Quick Pickled Red Cabbage
Crisp red cabbage steeped in a sweet-tart brine with mustard seed and peppercorn — a bright, ruby-colored quick pickle that livens up everything it touches.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Rest Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Saucepan
Glass jar or bowl
Sharp knife or mandoline
- 1 small head of red cabbage, thinly sliced
- 1 cup vinegar (apple cider or white vinegar)
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds (optional)
- 1 teaspoon peppercorns (optional)
- 1 bay leaf (optional)
Prepare the Cabbage: Thinly slice the red cabbage and place it in a large, heat-safe bowl or jar.
Make the Pickling Liquid: In a saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
Add Spices: If using, add mustard seeds, peppercorns, and bay leaf to the pickling liquid.
Pour and Cool: Pour the hot pickling liquid over the sliced cabbage, ensuring it's fully submerged. Let it cool to room temperature.
Refrigerate: Once cooled, cover the bowl or jar and refrigerate for at least 2 hours before serving. The flavors will develop further the longer it sits.