Quick Pickled Cabbage Recipe (Red & White)

A jar of pickled red cabbage on a dark background, herbs and garlic cloves on the side.

5 from 3 reviews

In just 30 minutes or less, you can have a jar full of tangy, colorful quick pickled cabbage that's sure to add to any meal.


  • 1 medium head red cabbage or white cabbage (2 pounds / 900 g
  • 2 cloves garlic, minced
  • 2 cups (473 ml) water
  • 2 cups (473 ml) apple cider vinegar
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt


  1. Cut the cabbage into four quarters. Remove the core of each and slice them using a knife or a mandoline. Put it in two 1-pint (570ml) jars. 
  2. Add in garlic. If you use two jars, share it evenly.
  3. Make the brine: Put water, vinegar, sugar and salt in a saucepan. Bring to a boil over high heat and remove from the heat. Stir well.
  4. Pour hot brine over the cabbage in the jars. Place the lids on the jars and let them cool down to room temperature.
  5. Put the jars in the refrigerator. Let them sit there for at least 1 hour before eating. 
  6. Keep them in the refrigerator for up to 6 weeks.


  1. Increase the amount of sugar if you like it sweeter.
  2. You can add some seeds like mustard seeds, coriander seeds, etc. for more flavor.
  3. You can always double the brine and keep the leftovers in the refrigerator for up to 2 months. You can use it for another batch of quick pickles.
  4. Bring the cabbage pickle to room temperature before refrigerating.
  5. This is a quick pickle recipe, so always keep it in the refrigerator.
  6. Nutrition information includes the marinated chicken only and is approximate and meant as a guideline only.



Keywords: pickled cabbage, quick pickled cabbage