Quick Pickled Red Cabbage

This Quick Pickled Red Cabbage Recipe is super simple to prepare and makes a fantastic condiment! It's a wonderful way to dress up burgers, tacos, sandwiches, salads, and more. Pickling cabbage is also a terrific way to make use of leftover cabbage.

Last week, I found myself needing to empty out the fridge and use up the last of the perishables. This has been a repeated task over the last few years. We were preparing to head back to San Diego once more. However, we're hoping that this is the final time, since we're heading back to sell our home and cut ties with California.

To use up the eggs, I made Deviled Eggs, while using most of the vegetables to make a salad every day. I also made Pickled Carrots to bring back to Nena, she just loves them!

But what to do with all the red cabbage left over from dying Easter eggs? As you might have guessed, I decided to use it to make this Pickled Red Cabbage Recipe.

Why This Recipe Works

If you like sauerkraut, you'll love Pickled Red Cabbage. It's a great way to use up red cabbage that may be taking up space in your fridge.

Pickled Red Cabbage is also really easy to prepare, which means you shouldn't have to run to the store to buy a bunch of ingredients to make it. Although it's a budget-friendly recipe, it's similar to cabbage slaw when used to dress up burgers, fish tacos, salads, and wrap.

What You Need to Make Red Pickled Cabbage

Recipe Ingredient Notes

• Cabbage — You'll need approximately ⅓ of a small head of red cabbage. It can either be shredded using a mandolin slicer or sliced thinly using a sharp knife.
• Pepper — One sliced Jalapeno or Serrano pepper adds a little kick to the pickled red cabbage. However, If you want to keep the pickled cabbage mild, don't add the pepper.
• Vinegar — White distilled vinegar or cider vinegar work best in this recipe. However, you can also use red wine vinegar. Especially since the pickling solution will be half vinegar and half salted water.
• Pickling Spice — I used my corned beef spices mix, which I always have on hand, but store-bought pickling spices are just as good. If you have neither, use peppercorns and mustard seeds.

How to Make Pickled Cabbage

Tip: Before you start preparing the pickling solution, make sure the vegetables are prepared by slicing the cabbage and jalapeno and peeling the garlic.

Step 1: Pour vinegar and water into a medium-sized pot. Sprinkle with salt, sugar, and corned beef spices (or pickling spices). Mix to combine. Boil mixture, then turn off the heat. 

Step 2: Layer cabbage, garlic, and sliced pepper into a sterile 1-quart glass jar. Pour the pickling solution over the jar ingredients. Make sure that the cabbage is fully submerged in the liquid. 

Step 3: Hand tighten the jar lid and either place it in the refrigerator, or process it in boiling water for 10 minutes if you plan on storing it in the pantry. The pickled cabbage will be ready to eat after a few hours, but I suggest waiting until the following day.

Recipe FAQs

Pro Tips

• You can also pickle regular cabbage, and still achieve the beautiful purple color by adding a few slices of beets. The beets will release their beautiful color and turn the cabbage red similar to making Pickled Turnips.
• If you are watching your carbs, replace the sugar with a packet of Truvia or your favorite sweetener.
• This recipe should be enough to fill four 8-ounce jars. This would be a great way to keep a few for yourself and share the rest with friends.
• Leftover shredded cabbage or coleslaw mix and red onion can also be pickled!

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