Are you looking for a way to use up and enjoy the leftover red cabbage and a great side to your main dishes? Look no further because this quick pickle recipe is exactly what you need!
Why This Recipe Works
Quick pickled red cabbage is a delicious condiment, side dish, and works well as part of other dishes. It's got that crunchy texture, vinegary flavor, and beautiful color that many of us enjoy. Also, it takes less than 30 minutes to make.
In case you're new to the pickling world, quick pickling, also known as refrigerator pickling, is an excellent way to preserve vegetables. For one thing, it's a method that doesn't require any effort at all. To quick-pickle vegetables, all you need is a simple brine and a refrigerator.
What's good about this is that you can quick pickle pretty much anything you like. If you enjoy a vegetable that's seasonal but you want to have it all year round, you might want to start quick pickling it for that reason too.
Trying this quick pickled cabbage as a side to my Thai Pork Toast, Crispy Air Fryer Wontons with Pork Filling, or top it on my Easy Hummus Toast, or Sour Cream & Onion Mushroom Spread!
Video Tutorial
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient Notes
Red Wine Vinegar: I have red wine vinegar in my cupboard as I like to make salad dressings with it. If you happen to have apple cider vinegar at home, that will work too.
Paprika: paprika is great if you like a little bit of heat. But if you're up for something stronger, swap it for my Thai Chili Flakes (Prik Bon).
Step-By-Step Instructions
Step 1: Make the brine by pouring the water into a large mixing bowl. Then add sugar and salt, and stir with a spoon until fully dissolved. Add garlic, paprika, and red wine vinegar and mix well before setting the brine aside.
Step 2: Slice the red cabbage into thin pieces with a knife or a mandolin.
Step 3: Place all the sliced red cabbage in a large mixing glass bowl that comes with a lid.
Step 4: Pour the brine over the sliced red cabbage.
Step 5: Use a spoon to mix the sliced red cabbage and the brine, making sure that the brine covers all the cabbage.
Step 6: Cover the bowl with a lid or plastic food wrap and let sit for about 6 hours before transferring to the refrigerator.
Tips
1. Remember to rinse and remove the core of the cabbage before slicing. You probably still wouldn't want to eat the core even if it's pickled!
2. Although this quick pickled cabbage can be enjoyed pretty much right way, it's better after about 6 hours.
3. Store it in a bowl with a lid or sealed jar and it will keep for about 3 months in your refrigerator.
Related Recipes
📖 Recipe
Quick Pickled Red Cabbage
Equipment
- 1 glass mixing bowl with a lid large
- 1 mandolin
Ingredients
- 1 head red cabbage small to medium
- ½ cup water
- ½ tablespoon granulated sugar
- ½ teaspoon himalayan salt
- 4 cloves garlic smashed
- ½ cup red wine vinegar or any other kind you prefer
- 1 tablespoon paprika or red Thai chili flakes
Instructions
- Make the brine by pouring the water into a large mixing bowl. Then add sugar and salt, and stir with a spoon until fully dissolved. Add garlic, paprika, and red wine vinegar and mix well before setting the brine aside.
- Slice the red cabbage into thin pieces with a knife or a mandolin.
- Place all the sliced red cabbage in a large mixing glass bowl that comes with a lid.
- Pour the brine over the sliced red cabbage.
- Use a spoon to mix the sliced red cabbage and the brine, making sure that the brine covers all the cabbage.
- Cover the bowl with a lid or plastic food wrap and let sit for about 6 hours before transferring to the refrigerator.
Video
Notes
- Remember to rinse and remove the core of the cabbage before slicing. You probably still wouldn't want to eat the core even if it's pickled!
- Although this quick pickled cabbage can be enjoyed pretty much right way, it's better after about 6 hours.
- Store it in a bowl with a lid or sealed jar and it will keep for about 3 months in your refrigerator.