Pickled Red Cabbage

One of the best condiments for tacos, Mexican bowls, falafel wraps, or other sandwiches, pickled red cabbage is one of the most beautiful and versatile condiments to make. This recipe makes simple work of the pickling, making enough to accompany multiple meals.

Tips and Tricks

Can I add anything else?

Some like to include some red onion with their pickled red cabbage. Others add in some cumin seeds. Both would go well with this recipe.

I’ve also seen recipes that call for apple cider vinegar instead of white vinegar.

How long will the cabbage last?

When refrigerated, your pickled red cabbage can last anywhere from 2 to 4 weeks.

You’ll know it’s gone bad if it starts developing mold, has an unpleasant odor, or if it loses its vibrant color.

Can I reuse the brine?

Yes! The best advice would be to reuse it once more. Add another tablespoon or so of fresh vinegar, as the acidity wears down over time.

If the brine is cloudy or smells ‘off’, then discard it.

Ingredients:

  • ¼ to ½ a head of red cabbage, cut into long strands or chopped (make enough that it fits into your jar with an inch to spare)

  • 1 garlic clove, peeled

  • 1 cup white vinegar

  • 1 cup water

  • 1 tbsp pure cane sugar

  • 1 ½ tsp kosher salt

Directions:

Chop your cabbage and place in the jar. Leave at least an inch of space at the top. Add in the garlic clove. Set aside.

In a medium saucepan over medium heat, add the vinegar, water, sugar, and salt. Bring to a boil and let cook for a couple of minutes. Take off the heat and pour over the red cabbage. There should be just enough that the liquid reaches almost to the top of the jar.

Let sit for a few minutes until the mixture has cooled slightly. Then cover and place in the refrigerator. Use on tacos, in salads, or other sandwiches.