Quick Pickled Red Onion & Cabbage
Quick and tangy pickled red onions and cabbage—easy to make with pantry staples! Ready in 30 minutes or store in the pantry for up to 2 months.
Servings 2 jars (~31.5 oz each)
Calories 33kcal
Equipment
- Mandoline optional, but makes it much faster
Ingredients
- 2 whole red onion very thinly sliced 1–2mm; approx. 10 oz / 285g total
- 2 cups red cabbage very thinly sliced 1–2mm; approx. 5 oz / 142g total
- 3 cups white vinegar approx. 24 oz / 710ml total
- 3 cups water approx. 24 oz / 710ml total
- ½ cup granulated sugar approx. 3½ oz / 100g
- ½ tsp red pepper flakes optional
- 3 tbsp salt kosher or pickling salt; approx. 54g
Instructions
- Thinly slice the red onions and red cabbage (1–2mm thick is ideal; a mandolin makes this easier). Add to a large mixing bowl and toss to combine.
- Pack the mixture firmly into two sterilized 28 oz (850ml) jars, leaving about ½ inch of space at the top.
- In a saucepan, combine the vinegar, water, sugar, red pepper flakes (optional), and salt. Bring to a boil over medium-high heat, stirring until the sugar is fully dissolved.
- Pour the hot brine over the cabbage and onion mixture, making sure it’s fully submerged. Use a clean utensil to press down the veggies if needed.
- Seal the jars with lids and let them cool at room temperature. The pickles will be ready to eat in 30 minutes.
- Unopened jars can be stored in the pantry for up to 2 months. Once opened, refrigerate and use within 2 weeks.
Video
Notes
Nutritional information is based on 20 servings (10 serves per large jar), which is roughly two tablespoons per serve.
Nutrition
Calories: 33kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 1053mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 114IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 0.1mg