Quick Pickled Red Cabbage (and onions!)

Learn how to make quick pickled red cabbage, onions, jalapenos and more with this simple recipe! This easy recipe requires about 15 minutes to make and is ready to eat in an hour.

Save this one to add some tang to your favorite tacos, burgers, and more!

Quick Pickled Red Cabbage (and onions! and jalapeno!)

Welcome to my new obsession: pickling all the things. Why didn’t anyone tell me how easy it is to pickle things? Why did I think the process involved water baths and a low grade fear of botulism?

If you, like me, thought pickling involved a complex scientific process and/or using a pressure canner, let me assure you, neither of those things are true.

This recipe for pickled red cabbage is dead easy and it works for so many different vegetables! Five ingredients, five minutes of prep, and then a few hours to chill in the fridge and you’re done.

We’ve got a very simple recipe for pickled veggies that can be scaled up and down based on how many jars you’d like to make. We tested this with cabbage, onions, and jalapeño, but this method could work for other veggies as well.

Tangy and just a bit sweet, pickled red cabbage make an incredible topping for tacos, salads, and bowls. I’ve been amazed at how often I reach for the jar now that it’s in my fridge.

I find I rarely use a whole head of cabbage, so this recipe is perfect for transforming leftovers into something we’ll be piling on top of all sorts of things.

Whether it’s on a bowl of pulled pork mac and cheese or added to a strawberry salad, these versatile quick pickled veggies are a great condiment to keep in your fridge year round.

Key Ingredients

Vinegar– This pickling recipe calls for white vinegar, because it’s the most common and affordable vinegar, but you can experiment with different vinegars. Substituting some of the white vinegar for apple cider vinegar will add some fruity funk, and rice vinegar will give it a nice tangy sweetness. I personally like to use ½ and ½ white vinegar and another vinegar.

Water– Tap water works fine unless your water has a strong mineral flavor. If so, you might want to use filtered water.

Sugar– Part of what makes pickled onions so addictive is the acidic tang of vinegar balanced with sweetness and salt. I don’t recommend skipping the sugar, but you can reduce it if you prefer.

Salt– I like to use fine sea salt, but table salt will also work fine.

Optional flavor boosters– You don’t have to add anything else to make some really awesome pickled onions, but if you’d like to amp up the flavors, try adding whole peppercorns, garlic cloves, bay leaves, or even fresh herbs to the mix.

How to Make Quick Pickled Red Cabbage

Step 1: Make the brine. Heat the water, vinegar, salt, and sugar over medium heat, stirring just until the sugar is dissolved and the liquid is no longer cloudy, about 1-2 minutes. Remove from heat, stir in any optional additions, and allow to cool until warm.

Step 2: Slice the veggies. Meanwhile, use a mandoline slicer or sharp knife to cut the onion or cabbage into thin slices.

Step 3: Place in jars and chill. Pack 2 pint size (16 oz) jars with the onion slices. When the liquid has cooled to warm or room temperature, pour it over the onions. Allow to cool completely before sealing, then place in the fridge for at least 1 hour, ideally overnight.

Note: This pickling brine makes enough for 2 pint size jars. Feel free to use all cabbage, all onions, or mix the two together.

FAQs and Variations

Do I have to use sugar in pickled veggies?

No, you can omit the sugar if you want or substitute it with maple syrup or honey. Keep in mind that the sugar helps balance the flavor of the vinegar, and you will consume much less sugar than is actually in the recipe. (Most of it is left behind in the brine!)

What other veggies can I pickle?

Try using this recipe for cucumber (adding dill is always a great choice), radish, carrots, and jalapeno. When pickling jalapeno, we always double the sugar.

If you’re looking for an Asian inspired pickled veggie recipe, try our Banh Mi Burgers with Quick Pickled Carrots and Daikon or our Quick Korean Pickles.

Can I pickle green cabbage or yellow onion?

Absolutely! Red cabbage and onion is typically used because it gives the brine that lovely bright purple/pink color, but green cabbage and all kinds of onions will work just fine.

Can I double or halve this recipe?

Yes! You can easily scale this recipe up or down. To make a single jar of pickled onions, halve the recipe. To make four jars, double it.

What to Serve with Pickled Cabbage and Onions

These quick pickled veggies are a fantastic addition to salads, tacos, sandwiches, and even egg dishes.

We love to add them to salads, particularly to add some tang to a Shrimp Taco Salad.

Pickled cabbage is excellent on bowls and in tacos, including our Pulled Pork Rice Bowls, Grilled Flank Steak Tacos, and Shrimp Tostadas.

Try adding pickled cabbage to sandwiches, especially saucy or BBQ flavored sandwiches like our Slow Cooker Loaded Sloppy Joes and Slow Cooker Pulled Pork Sandwiches.

Use them as a topping for a Classic Egg Sandwich, in a skillet of Baked Eggs, or on Avocado Toast.

• 1/2 head red cabbage or 1 large red onion
• 1 cup distilled white vinegar
• 1 cup water
• 1 Tablespoon fine sea salt
• 2 ½ Tablespoons granulated sugar
• Optional:
• Black peppercorns
• Whole garlic cloves
• Bay leaves

• Heat the water, vinegar, salt, and sugar over medium heat, stirring just until the sugar is dissolved and the liquid is no longer cloudy, about 1-2 minutes. Remove from heat and allow to cool until warm.

• Meanwhile, remove any wilty outer leaves from the cabbage and remove the core. Use a mandoline slicer, food processor, or short knife to slice the cabbage into thin slices.

• Pack 2 pint size (16 oz) jars with the veggies and any additional flavor boosters. When the liquid has cooled to warm or room temperature, pour it over the cabbage or onions. Allow to cool completely before sealing, then place in the fridge for at least 1 hour. Pickled veggies will keep in the fridge for 3-4 weeks.

• Feel free to use different vinegars. I also love a mix of white and apple cider vinegar or white and rice vinegar.
• You can halve or double the recipe as needed.
• To make pickled jalapenos, I use the same ratio of vinegar to water, but double the sugar. Here’s what I used:

For jalapenos (1 jar):

• 1 ½-2 cups sliced jalapenos (10-12 jalapenos)
• ½ cup water
• ½ cup white vinegar
• 2 ½ Tablespoons sugar
• ½ Tablespoon fine sea salt

Course Condiments & Sauces, Side Dish

Keyword pickled cabbage and onions, quick pickled red cabbage

Calories: 15kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.04g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 355mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 234IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 0.2mg