Quick-Pickled Cabbage

Quick-Pickled Cabbage

This quick-pickled red cabbage is ready in just 2 hours and provides both flavor and a pop of color to tacos, salads, and sandwiches.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Using a large sharp knife, a mandoline , or a food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.
  3. Step 3

    Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes, if using.
  4. Step 4

    Put the shredded red cabbage in a bowl and then pour the hot brine over it.
  5. Step 5

    Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, coriander seeds, and peppercorns.
  6. Step 6

    Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, however, refrigerate for 24 to 48 hours before serving. This recipe can keep in the fridge for about seven days.