Pickled Cabbage and Red Onions | quick pickle recipe
This quick pickled cabbage and red onions recipe calls for just a handful of simple ingredients and takes less than 10 minutes to prep! Plus, this quick pickling recipe doesn’t require any real canning.
Needless to say, I’m quite fond of pickling things; after all, this whole recipe series wouldn’t make a lot of sense if I wasn’t.
And over this past month, I’ve got to share some fun, unique, and very delicious refrigerator pickle recipes. From cherries to jalapeños and lots more!
And yes, I know it would make more sense to close this pickling series out with a bang, but this easy recipe will just have to do.
Admittedly, I didn’t even know if I was going to share this recipe, as it seemed almost too basic, especially after opening this series with pickled watermelon.
But frankly, this pickled cabbage and red onion was just too good a recipe not to share, so maybe it is a little boring, but it’s still pretty darn delicious, and super easy to make.
Plus it makes a great side dish for pretty much anything; it’s also yummy served as part of a salad or used to create a tangy and fresh coleslaw!
But my favorite thing to do with this pickled cabbage and onions is add it to my homemade ramen and other Asian-inspired noodle recipes.
Not to mention, you can easily use any kind of onion or cabbage to make it; you can also add a variety of different spices or herbs to create unique flavors, and since this is a refrigerator canning recipe, there is no real canning involved!
Simply toss this recipe together, pop it in the fridge, and in a couple of days you’re good to go!
How to Make Pickled Cabbage & Red Onions
Ingreidents
- Green cabbage, thinly sliced or shredded.
- Red onions, peeled and thinly sliced into rings or half rings.
- white vinegar OR apple cider vinegar
- salt, I like to use sea salt or kosher salt
- white sugar
- water
Additional add-in ideas
- crushed red pepper flakes
- mustard seeds
- black peppercorns
- bay leaves
- garlic cloves. Thinly sliced cloves of garlic would work best.
- caraway seeds
- cumin seeds
- fresh herbs
- coriander seeds
Directions
Before you get started, make sure you have a clean and dry glass jar/canning jar to make your pickled cabbage in. I like to use a quart-sized mason jar, with a wide mouth, for this recipe. But you can also use a regular quart-sized mason jar, or two smaller glass jars.
Starting with the shredded cabbage, layer your cabbage and sliced red onions into your jar of choice, making sure to pack down the cabbage as you go. Once the jar is full, set it aside while you make your pickling brine.
In a small saucepan, combine the white vinegar, water, sugar, and salt and bring to a simmer over medium heat. Simmer, stirring often, until the sugar and salt are completely dissolved.
Remove the pan from the heat and allow the pickling liquid to cool to room temperature.
Once cooled, carefully pour your brine into the jar, filling it up to the top.
Since you aren’t traditionally canning this recipe, you don’t need to worry about leaving a gap at the top of your jar. Just be sure that the cabbage and onions are completely covered with the brine. If they start to float up after you pour the brine in, gently pack them back down with a fork or the back of a spoon.
Cover your jar tightly and transfer it to the fridge. Allow the cabbage and onion to pickle for 3-4 days before opening.
Enjoy!
Recipe Notes
Pickled cabbage and onions should be stored in a tightly covered jar or airtight container in the fridge at all times. Pickled cabbage and onions are best eaten within 2 weeks after opening.
Since you are using red onion in this recipe, it is natural that your pickling brine will turn to a purple color as time goes by; this is expected. Plus, it gives these pickles a beautiful color that makes them even more fun to serve!
I love using red onion and green cabbage for this recipe, but you can easily use purple cabbage or a different kind of onion if you like.
And as mentioned above, you can make this recipe with white vinegar or apple cider vinegar. But you can also make it with a mix of different vinegars. White wine vinegar, red wine vinegar, and even rice vinegar are all great options for pickling!
Looking For More Quick Pickle Recipes? Be Sure To Check Out These!
Pickled Red Onions | easy refrigerator recipe
Easy Refrigerator Pickled Jalapenos Recipe
Pickled Cabbage and Red Onions
Ingredients
- 1/2 head green cabbage thinly sliced or shredded.
- 2 small red onions peeled and thinly sliced into rings or half rings.
- 1 1/2 cups white vinegar OR apple cider vinegar
- 2 tsp salt I like to use sea salt or kosher salt
- 1/4 cup white sugar
- 1/2 cup water
Instructions
Before you get started, make sure you have a clean and dry glass jar/canning jar to make your pickled cabbage in. I like to use a quart-sized mason jar, with a wide mouth, for this recipe. But you can also use a regular quart-sized mason jar, or two smaller glass jars.
- Starting with the shredded cabbage, layer your cabbage and sliced red onions into your jar of choice, making sure to pack down the cabbage as you go. Once the jar is full, set it aside while you make your pickling brine.
- In a small saucepan, combine the white vinegar, water, sugar, and salt and bring to a simmer over medium heat. Simmer, stirring often, until the sugar and salt are completely dissolved.
- Remove the pan from the heat and allow the pickling liquid to cool to room temperature.
- Once cooled, carefully pour your brine into the jar, filling it up to the top.
- Since you aren’t traditionally canning this recipe, you don’t need to worry about leaving a gap at the top of your jar. Just be sure that the cabbage and onions are completely covered with the brine. If they start to float up after you pour the brine in, gently pack them back down with a fork or the back of a spoon.
- Cover your jar tightly and transfer it to the fridge. Allow the cabbage and onion to pickle for 3-4 days before opening.
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
