This quick pickled red cabbage recipe is really good to use on fish tacos, salads, grain bowls, brats and on pulled pork sandwiches (and it’s so easy to make!).
Pin this now to find it later
Pin ItAs much as I love this pickled red cabbage, if I want a more complete side for a grill out or big crowd, make this carolina apple cider vinegar coleslaw.
Pickled Cabbage Ingredients
(Related: Pickled Celery)
How to Make Pickled Red Cabbage
- Slice the Cabbage. Slice the red cabbage and add it into your jars with the garlic, and black pepper.
- Make the Brine. Add all the brine ingredients to a small pot, bring to a boil and simmer until combined.
- Add the Brine. Pour your hot brine over cabbage, seal, and cool. Refrigerate at least 48 hours before using.
Pickled Red Cabbage Uses
- Fish Tacos: This pickled cabbage is great on all tacos, but especially good with seafood tacos like fish or shrimp tacos.
- Falafel: The perfect tangy topping.
- Pulled Pork: Either in a sandwich or just on the side.
- Brats: It’s so tasty on brats (especially when they were griled).
- Grain Bowls and Poke Bowls: yum!
Pin this now to find it later
Pin ItP.S. If you’re looking for more pickle recipes that are great for topping on to hot dogs, brauts and sandwiches, also try homemade giardiniera (muffaletta, italian beef), thinly sliced pickled carrots (banh mi and other asian food) and refrigerator pickled red onions (fish/seafood tacos, pulled pork, brats/hot dogs).
Pickle Recipes
Giardiniera
Pickled Carrot Recipes
Quick Pickled Carrots
Pickle Recipes
Quick Pickled Red Onions
Quick Pickled Red Cabbage
Equipment
- 2 medium 16oz jars
Ingredients
- 1 pound red cabbage, thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- 2 tbsp sugar
- 2 tsp salt
- 2 garlic cloves, minced or sliced
- 1 tsp black pepper
Instructions
- To make the brine, add the apple cider vinegar, water, salt and sugar to a pot.
- Stir to combine.
- Bring to a boil over high heat.
- Reduce the heat and simmer until dissolved.
- Remove from the heat.
- Pack the red cabbage, garlic and black peppercorns into a jars.
- Pour the hot brine over the red cabbage, leaving 1/2″ of headspace.
- Close each jar with a nonreactive lid.
- Gently rotate to move the black peppercorns around.
- Allow to cool to room temperature then refrigerate until needed.
