![- 1 medium red cabbage, thinly sliced - 1 cup apple cider vinegar - 1 cup water - 2 tablespoons sugar - 1 tablespoon salt - 1 teaspoon mustard seeds - 1 teaspoon coriander seeds - 1 teaspoon black peppercorns - 2 cloves garlic, smashed - 1 red chili, sliced (optional for heat) - Serving Size: Makes about 4 cups - Prep Time: 15 min - Total Time: 30 min When preparing this pickled red cabbage, gather these ingredients first. The main ingredient is the red cabbage. It gives a beautiful color and crunch. The apple cider vinegar brings tartness. Water balances the strong vinegar taste. For seasonings, sugar adds sweetness. Salt helps preserve the cabbage and brings out its flavor. Mustard seeds and coriander seeds add a nice touch. Black peppercorns give warmth, while garlic adds depth. If you want heat, add a sliced red chili. This recipe makes about 4 cups. It takes about 15 minutes to prep and 30 minutes in total. You can enjoy it right away, but waiting 24 hours will deepen the flavor. Enjoy this easy and tasty recipe from the [Full Recipe]. - Remove damaged outer leaves and cut cabbage into quarters. - Slice each quarter into thin strips for even pickling. - Combine apple cider vinegar, water, sugar, and salt in a saucepan. - Heat and stir until sugar and salt dissolve completely. - Add mustard seeds, coriander seeds, black peppercorns, smashed garlic, and sliced chili. - Simmer for approximately 5 minutes to infuse flavors into the brine. - Cool the brine for 10 minutes to avoid wilting the cabbage. - Tightly pack sliced red cabbage into a clean jar. - Pour cooled brine over cabbage, ensuring it’s fully submerged. - Seal the jar and cool it to room temperature. - Refrigerate for at least 24 hours before serving. This pickled red cabbage recipe is simple and fun. You’ll have a fresh, colorful side dish ready to enjoy! For the full recipe, check out the details above. To make your pickled red cabbage even better, let it sit longer. More pickling time boosts the flavor. You can taste your brine and adjust it. If it's too sweet, add more salt. If too salty, add more sugar. Find the balance that you enjoy best. When serving, make it look nice. Use a colorful bowl and add fresh herbs on top. This adds a pop of color and freshness. Pickled cabbage pairs well with grilled meats and tacos. The tangy crunch adds a great contrast to rich dishes. You can make this recipe your own. Try adding spices like dill or bay leaves for new flavors. Want some heat? Adjust the chili level by adding more or less. This way, you can create a pickled cabbage that fits your taste perfectly. For the full recipe, check out the [Full Recipe]. {{image_4}} To give your pickled cabbage a sweet edge, add more sugar. You can also try sweeter spices like cinnamon or allspice. This mix creates a nice balance with the vinegar's tang. It’s great for those who enjoy a hint of sweetness alongside the crunch. Want to make your pickle even more colorful? Add other veggies like carrots or beets. They not only add vibrant colors but also new flavors. Thinly slice them and pack them with the cabbage in the jar. This mix adds variety and makes your dish more exciting. You can switch up the taste by using different types of vinegar. Try white vinegar for a sharper bite or rice vinegar for a milder flavor. Each choice gives your pickled cabbage a unique twist. Experiment to find your favorite! Store your pickled red cabbage in the refrigerator for up to 2 weeks. The cool air helps keep the cabbage crisp and fresh. Always ensure the jar is tightly sealed to maintain its flavor and texture. Check your pickled cabbage often. Look for signs of spoilage, like an off smell or discoloration. If you notice any of these signs, discard the cabbage immediately. This helps ensure you enjoy only the best and safest flavors. Consider making a larger batch. This gives you a longer shelf life and allows for frequent use. You can always share it with friends or use it in various meals. Plus, having a big jar ready makes it easy to add zest to your dishes anytime. You can find the full recipe for this delightful pickled red cabbage above. Pickled red cabbage needs at least 24 hours to sit. This time helps the flavors blend well. The longer you wait, the better it tastes. I often recommend leaving it for a couple of days. It makes a big difference in flavor depth. Yes, you can use green cabbage. However, it will change the color and flavor. Red cabbage tastes a bit sweeter and has a crunchier texture. Green cabbage is milder and softer. Try both to see which you prefer! No, you should not store pickled cabbage at room temperature. Always keep it in the fridge. This helps maintain its crispness and flavor. Plus, refrigeration prevents spoilage. Your pickled cabbage will stay fresh for up to two weeks. Leftover brine is useful! You can use it in salad dressings for a tangy kick. It also works great for marinades. If you want to pickle other veggies, use the brine again. It adds flavor and saves waste. For me, it’s like a bonus ingredient! This recipe for pickled red cabbage covers everything you need. You learned about key ingredients, step-by-step instructions, and handy tips. Pickling adds flavor and freshness to meals. With just a few steps, you can create a tasty side dish. Remember to be patient; letting it sit for a day enhances the taste. Don't hesitate to try variations for unique flavors. Your pickled cabbage can shine on any plate. Enjoy your pickling journey and the delicious results!](https://tastednest.com/wp-content/uploads/2025/06/02a0502e-8af8-4242-a5ae-df73497406fd-300x300.webp)
Pickled Red Cabbage Recipe
Elevate your meals with this zesty pickled red cabbage recipe! In just 30 minutes, you can create a tangy, flavor-packed condiment that adds a pop of color and crunch to any dish. Perfect for tacos, salads, or as a vibrant side, this versatile recipe is easy to follow and uses simple ingredients. Ready to add some zest to your kitchen? Click through to discover the full recipe and start pickling today!