This Easy Pickled Red Cabbage is the five-minute secret to making any dish instantly fresher and more colorful. It’s bright, tangy, and stays perfectly crisp.

Jump to:

• ❤️ Why You'll Love This Easy Pickled Red Cabbage Recipe
• 🛒 Ingredients for Pickled Cabbage
• 🔪 How to Pickle Red Cabbage
• 💡 Tips
• ☑️ Storage Instructions
• 🍴 Delicious Ways to Serve Pickled Cabbage
• 🔄 Substitutions and Additions
• Can I Use a Sugar Substitute Other Than Monk Fruit?
• Do I Need to Boil the Brine for a Long Time?
• My cabbage floated to the top. What should I do?
• Can I Reuse the Brine?
• How Do I Keep the Color Bright?
• 🍽️ More Cabbage Recipes

❤️ Why You'll Love This Easy Pickled Red Cabbage Recipe

• Fresh colorful red cabbage
• Pickled in quick, flavorful brine
• Made in just 5 minutes using a few ingredients
• Using in a variety of ways
• Low carb, Vegan friendly

If you’ve never tried pickled cabbage before, this Easy Pickled Red Cabbage is the perfect place to start. It’s crisp, tangy, and so simple that you’ll be hooked after the first batch. The bright color and quick brine adds vibrant fresh flavors to everyday meals.

What I love most is how this recipe comes together in minutes. You just slice, simmer, and pour. The magenta color looks beautiful in the jar and adds instant zippy life to tacos, sandwiches, and salads. I always keep some in the fridge because I never run out of tasty ways to put it to good use.

If you love the flavors in this recipe, you should also try my recipe for Quick & Easy Pink Pickled Onions.

🛒 Ingredients for Pickled Cabbage

• Red cabbage: Fresh, crisp, and full of color that gives the pickles their signature crunch.
• Apple cider vinegar: Adds tangy flavor and just enough acidity to balance the cabbage.
• Water: Keeps the vinegar flavor light and balanced.
• Garlic, smashed: Infuses the brine with a mellow, savory note.
• Monk fruit/allulose: Adds gentle sweetness without sugar, keeping it low carb.
• Salt: Brings out the flavor and helps preserve the crunch.
• Whole black peppercorns: Adds a light, peppery spice to the brine.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Saucepan
• Mason jars
• Whisk

🔪 How to Pickle Red Cabbage

Slice the cabbage into thin strips, then pack it into jars, along with the garlic and peppercorns.

In a small saucepan, add in the apple cider vinegar, water, sweetener and salt.

Bring to a gentle simmer and stir just until the sweetener has dissolved.

Remove from the heat and pour over the cabbage, making sure the cabbage is submerged.

Cover, shake and allow to cool at room temperature, then store in the fridge for a least 2-4 hours before serving.

💡 Tips

• Slice the cabbage as thinly as possible for the best crunch and even pickling.
• Toast the peppercorns in a dry skillet before adding them to the jar for deeper flavor.
• Pack the cabbage into jars right after slicing so it stays crisp and settles evenly.
• Always press the cabbage down in the jar to keep it fully submerged.
• Let the jars cool to room temperature before refrigerating so the liquid stays clear.
• Taste after a few hours, but it’s even better the next day once the flavor deepens.
• If you prefer a milder tang, replace some of the vinegar with a little extra water.

☑️ Storage Instructions

• Fridge: Store in airtight jars for up to 3 weeks. The flavor gets better after a day or two.

• Freezer: Freezing isn’t recommended because it changes the texture and crunch.

🍴 Delicious Ways to Serve Pickled Cabbage

• Add a scoop on tacos for crisp texture and tangy contrast.

• Pile it onto pulled pork sandwiches or burgers for a fresh bite.

• Use it as a colorful topping for grain bowls or burrito bowls.

• Stir it into coleslaw for a punch of vinegar flavor.

• Serve it alongside roasted meats or grilled chicken to cut through richness.

• Layer it on avocado toast for extra crunch and color.

• Mix it into salads, like this Greek Pasta Salad, for a little extra tanginess.

• Spoon some over scrambled eggs or omelets for a fun breakfast twist.

• Pair it with cheese boards or charcuterie for a pop of color and acidity.

🔄 Substitutions and Additions

• Heat: Add a few slices of fresh jalapeño for gentle heat.

• Vinegar: Swap apple cider vinegar for rice vinegar to give it an Asian twist. You can also use white vinegar if that’s what you have. It’s sharper but still tasty.

• Crunch: Add thinly sliced onions or carrots for more color and crunch.

• Mustard: Stir in a few mustard seeds for extra pickling spice.

• Herbs: Add a bay leaf or a small piece of star anise for a light herbal note. For a Mediterranean touch, toss in a sprig of fresh dill or thyme.

• Cabbage: Replace half of the cabbage with shredded green cabbage for a two-tone mix.

Can I Use a Sugar Substitute Other Than Monk Fruit?

Yes, allulose or erythritol will work well in equal amounts.

Do I Need to Boil the Brine for a Long Time?

No, just heat until the sweetener and salt dissolve. It takes less than two minutes.

My cabbage floated to the top. What should I do?

Use a clean spoon to push it back down or cover it with a small piece of parchment paper.

Can I Reuse the Brine?

You can, but the flavor will be milder the second time around.

How Do I Keep the Color Bright?

Use vinegar with no added caramel color, and avoid overcooking the brine.

🍽️ More Cabbage Recipes

• Fried Cabbage with Ham
• Asian Cabbage Slaw
• Egg Roll Soup
• Bang Bang Cole Slaw
• Asian Grilled Chicken Salad
• Easy Cole Slaw
• Buffalo Cole Slaw