Pickled Cabbage and Red Onions
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.
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
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!
Nutrition
Calories: 58kcalCarbohydrates: 12gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 594mgPotassium: 138mgFiber: 2gSugar: 9gVitamin A: 56IUVitamin C: 23mgCalcium: 33mgIron: 0.3mg
Tried this recipe?Let us know how it was!