Here’s a simple and tasty Pickled Cabbage recipe—crispy, tangy, and perfect as a side or topping for sandwiches and tacos.

🥬 Quick Pickled Cabbage

Ingredients (makes ~4 cups)

• 1 medium head of cabbage (red or green), thinly sliced
• 1 cup white vinegar (or apple cider vinegar for milder taste)
• 1 cup water
• 2–3 tbsp sugar (adjust to taste)
• 1 tbsp salt
• 1 tsp whole black peppercorns
• 1 tsp mustard seeds (optional)
• 1–2 garlic cloves, sliced (optional)
• ½ tsp crushed red pepper flakes (optional, for spice)

Instructions

1. Prepare the cabbage

• Remove outer leaves and thinly slice the cabbage.
• Place in a large bowl or directly into a clean jar.

2. Make the pickling brine

• In a small saucepan, combine vinegar, water, sugar, salt, and optional spices.
• Heat over medium heat just until sugar and salt dissolve (do not boil).

3. Pour over cabbage

• Pour the warm brine over the sliced cabbage, making sure it’s fully submerged.
• Press the cabbage down with a spoon if needed.

4. Cool and refrigerate

• Let the cabbage cool to room temperature.
• Cover and refrigerate for at least 24 hours for best flavor.

5. Serve

• Pickled cabbage is ready to eat after a day, but it gets tangier after 2–3 days.
• Store in an airtight container in the fridge for up to 2 weeks.

Tips & Variations

• Quick pickles: Slice very thinly for faster absorption of flavors.
• Sweet variation: Increase sugar to ¼ cup for a sweeter pickle.
• Spicy variation: Add sliced jalapeños or extra crushed red pepper.
• Fermented version: Omit vinegar, mix cabbage with salt only, and let sit at room temperature 2–5 days to naturally ferment.

If you want, I can also give a Korean-style pickled cabbage (quick kimchi) version that’s tangy, slightly spicy, and perfect with rice or tacos.