Quick Pickled Red Cabbage
This quick pickled red cabbage is an addictive accompaniment to meat, sandwiches, hot dogs, burgers, salads, and more.
- Prep time
- 20 min
- Cook time
- 18 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head red cabbage (small to medium)
- ½ cup water
- ½ tablespoon granulated sugar
- ½ teaspoon himalayan salt
- 4 cloves garlic (smashed)
- ½ cup red wine vinegar (or any other kind you prefer)
- 1 tablespoon paprika (or red Thai chili flakes)
Instructions
- 1
Make the brine by pouring the water into a large mixing bowl. Then add sugar and salt, and stir with a spoon until fully dissolved. Add garlic, paprika, and red wine vinegar and mix well before setting the brine aside.
- 2
Slice the red cabbage into thin pieces with a knife or a mandolin.
- 3
Place all the sliced red cabbage in a large mixing glass bowl that comes with a lid.
- 4
Pour the brine over the sliced red cabbage.
- 5
Use a spoon to mix the sliced red cabbage and the brine, making sure that the brine covers all the cabbage.
- 6
Cover the bowl with a lid or plastic food wrap and let sit for about 6 hours before transferring to the refrigerator.