This lightly pickled red cabbage is working double-duty as both a condiment and side. This simple fridge pickle is crunchy to the max, packed with big flavor, and flexible with add-ins; the poster child of low-maintenance, cool cooking. Enjoy alongside pork tenderloin (as pictured above), piled on top of burgers, tacos, salad bowls, or simply in place of a pickle. Basically, you can eat this with EVERYTHING!

Cabbages on a table at the farmers market. — Can we just have a moment to fan-girl over this versatile vegetable? Is there something cabbage cannot do? NOPE!

What should I serve Pickled Red Cabbage with? Well, it goes with a myriad of different dishes! Take a peek at some of my recipes that I’ve curated especially for you!

1. Chicken Shawarma
2. Falafel
3. Baked Meatballs with Fresh Herbs
4. Baja Fish Tacos
5. Dirty Rice Stuffed Poblano Peppers
6. Beer Battered Fish and Chips
7. Meatballs with Medjool Dates and Granny Smith Apples
8. Spicy Lime Shrimp
9. Albanian Qofte
10. Mediterranean Cabbage Rolls with Dill Yogurt Sauce

A large jar of freshly-made pickled red cabbage. — If you like pickled anything, making fridge pickles at home is the economical way to go! The savings really add up if you’re a pickle lover!

An open jar of red cabbage, dill, and brine all ready for the fridge. — Using a small red beet will naturally dye the already purple hued cabbage. Go big or go home. Right?!

A colorful dinner topped with pickled red cabbage.

Pickled Red Cabbage (Easy Fridge Pickle)

Sacha Hirschfeld

This lightly pickled red cabbage is working double-duty as both a condiment and side. This simple pickle is crunchy to the max, packed with big flavor, and flexible with add-ins; the poster child of low-maintenance, cool cooking! Enjoy alongside pork tenderloin (as pictured), piled on top of burgers, tacos, salad bowls, or simply in place of a pickle. Basically, you can eat this with EVERYTHING!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Chill Time In The Fridge 4

Total Time 4 40

Course Pickles, Sides

Cuisine American

Servings 10

Calories 36 kcal

Equipment

1 medium saucepan
large mason or pickle jar I use a 2 quart glass jar
1 wooden spoon
1 vegetable peeler

Ingredients

4 cups water
1 cup apple cider vinegar
¼ cup kosher salt
2 tsp granulated sugar
500 g red cabbage about ½ a large cabbage; core removed and thinly sliced
1 beet small size; peeled and cut into large pieces
1 jalapeño pepper sliced; optional
4 garlic cloves smashed
fresh dill a few large sprigs
1 tsp celery seed
1 tbsp yellow mustard seed

Instructions

Add water, apple cider vinegar, kosher salt, and sugar to a medium saucepan over medium heat; stir until kosher salt and sugar are dissolved.
Use either a large 2 quart jar (like me) or two 1 quart jars. Arrange red cabbage, beet, jalapeno, garlic, dill, celery seed, and mustard seed in layers.
Remove the brine from heat and allow to cool for 15 minutes. Pour the brine over-top of the packed glass jar, ensuring all the cabbage is covered by brine.
Leave on the counter for an hour to completely cool, then transfer to the fridge. Allow the jar to sit in the fridge for 4-5 days before opening. This pickled red cabbage will keep in the fridge for 1 month, although I doubt it will last that long!