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Quick Pickled Red Cabbage Recipe

This easy quick pickled red cabbage recipe makes delightfully zesty refrigerator pickles that are a perfect topping for tacos, a filling for burgers or an accompaniment for toasted sandwiches. Whether you use this red cabbage quick pickle as a side, garnish or condiment, it's very versatile and you can adapt the flavour to your palate.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Condiment, Garnish, Side Dish
Cuisine: Mexican
Servings: 2 200ml Jars
Calories: 154kcal
Author: Lara Dunston


  • ½ head of red/purple cabbage finely sliced
  • 4 bay leaves
  • 2 tsp sea salt
  • 2 tsp caster sugar
  • 1 tsp black peppercorns
  • 300 ml distilled white vinegar or cider vinegar
  • 4-6 limes juice only


  • Divide the finely sliced red/purple cabbage between the jars.
  • Pop a couple of bay leaves in each jar and then divide the salt, sugar and black peppercorns evenly between the two jars.
  • Add the white vinegar or cider vinegar and squeeze in the juice of the limes into each jar.
  • Taste the brine with a clean spoon and adjust seasoning as necessary then, with a new spoon, taste again. Alternatively, make your pickle brine in a separate jar, then, when you’re happy with the seasoning, pour the brine into the jars, screw the lids on, and shake each jar so everything is combined.
  • The sliced red/purple cabbage should be covered but if not, top up with more lime juice or vinegar, so the cabbage is covered, shake again, then screw the lids on and refrigerate for at least an hour before serving, although they’re best left overnight.


Calories: 154kcal | Carbohydrates: 35g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2388mg | Potassium: 680mg | Fiber: 9g | Sugar: 14g | Vitamin A: 2432IU | Vitamin C: 159mg | Calcium: 161mg | Iron: 3mg