Pickled red cabbage adds color, flavor, and crunch to any salad, bowl, wrap, or taco! This is an easy preparation (no sterilization, canning, or fermentation) that will allow you to enjoy nutritious red cabbage in a wide variety of ways.

This has been my year of pickling all the vegetables, starting with cucumber slices, moving on to carrot ribbons, and not skipping over the classic: pickled red onions.

Having a jar of pickled veggies in the fridge is similar to having a good homemade dressing or sauce in that it can elevate and transform meals for the whole week.

An otherwise plain grain bowl, taco, or wrap suddenly becomes memorable when there’s a tart and tangy vegetable involved.

A layer of pickles can make your favorite lunch sandwich pop?and quick pickles taste fresher than the ones from a jar.
I’m quick to sing the praises of cabbage and think that it’s a generally under-appreciated crucifer. I guess it was only a matter of time before I got around to making quick pickled red cabbage, and now I want to put it in and on everything!

Quick pickling 101

When you think about making homemade pickles, your mind might turn to the image of a giant canning bath, tongs, and sterilized jars?basically, a bunch of specialized equipment.

This is true for pickles that are meant to be preserved for a long time, just as it’s true for homemade jam or jelly that’s meant to sit in the pantry before opening.

Quick pickles, l...