Quick-Pickled Cabbage: Tangy, Vibrant, and Ready in Hours
Quick-pickled red cabbage offers vibrant flavor and color, ready in two hours for topping tacos, salads, and sandwiches.
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Instructions
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In a saucepan, combine 1 1/4 cups water, 1 1/4 cups apple cider vinegar, 1 1/2 teaspoons kosher salt, 2 teaspoons sugar, a pinch of red pepper flakes, 2 sliced garlic cloves, 2 teaspoons coriander seeds, and 12 black peppercorns; bring to a boil.
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Thinly slice 1/2 medium red cabbage (about 2 pounds) into shreds.
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Pour the hot brine over the shredded cabbage in a bowl.
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Transfer the brined cabbage into 2 (1-pint) jars.
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Seal the jars and refrigerate for a minimum of 2 hours, or for 24 to 48 hours for best flavor; it lasts about 7 days.