Quick Pickled Red Cabbage | Easy Vegan Side Dish

Quick Pickled Red Cabbage adds bright color, tangy crunch and a fresh finish to sandwiches, tacos, grain bowls, salads and roasted vegetables. Thinly sliced cabbage softens in a simple vinegar brine with a little maple syrup and salt, creating a vibrant refrigerator pickle that is ready after a short rest and even better the next day.

Quick Pickled Red Cabbage | Easy Vegan Side Dish

Quick Pickled Red Cabbage

Servings: About 3 cups | Prep Time: 15 minutes | Cook Time: 5 minutes | Rest Time: 30 minutes

Ingredients

• ½ medium red cabbage, thinly sliced, about 4 cups (280 g.)

• ¾ cup (180 ml.) apple cider vinegar

• ½ cup (120 ml.) water

• 2 tbsp. (30 ml.) maple syrup

• 1 tsp. fine sea salt

• ½ tsp. black peppercorns, optional

• 1 garlic clove, thinly sliced, optional

• ½ tsp. mustard seeds, optional

Directions

1. Pack the sliced red cabbage into a clean 1-quart glass jar or heatproof bowl.

2. Add the apple cider vinegar, water, maple syrup and salt to a small saucepan. Add the peppercorns, garlic and mustard seeds, if using.

3. Warm over medium heat for 3 to 5 minutes, stirring until the salt dissolves. The brine should be hot but does not need to boil.

4. Pour the hot brine over the cabbage. Press the cabbage down with a spoon so it is mostly submerged.

5. Let the cabbage sit at room temperature for 30 minutes, stirring once or twice as it softens.

6. Use right away, or cover and refrigerate for a brighter, deeper flavor. The cabbage will continue to soften and turn more vibrant as it chills.

Make It Yours

→ For a sharper pickle, replace ¼ cup (60 ml.) of the water with extra apple cider vinegar.

→ For a slightly sweeter version, add another 1 tsp. (5 ml.) maple syrup.

→ For a spiced version, add a small pinch of crushed red pepper, cumin seeds or coriander seeds to the brine.

→ For a citrusy finish, stir in 1 tbsp. (15 ml.) fresh lime juice after the cabbage has cooled.

Kitchen Notes

→ Slice the cabbage as thinly as possible so it softens quickly and creates the shredded texture shown in the bowl. A sharp knife, mandoline or food processor slicing blade works well.

→ The cabbage should stay crisp, not limp. For the best texture, use it after 30 minutes for a fresher crunch or after several hours for a more developed pickled flavor.

→ Store quick pickled red cabbage in an airtight jar in the refrigerator for up to 1 week.

Pairs Well With

Serve this with tacos, falafel bowls, hummus plates, veggie sandwiches, grain bowls, baked sweet potatoes, black bean soup, lentil soup, roasted cauliflower or avocado toast.