Quick Recipe Version (TL;DR)
Quick Ingredients
- Cores and inner leaves from 2 medium green cabbages, thinly sliced (about 4 cups)
- 1 small yellow onion, thinly sliced
- 1 mild red chili (Fresno or red jalapeño, seeded), thinly sliced
- 1 cup distilled white vinegar (5% acidity)
- 1 cup water
- 3 tbsp granulated sugar
- 2 tsp kosher salt (Diamond Crystal; use 1½ tsp if using table salt)
- 1 tsp celery seed
- ½ tsp whole black peppercorns (optional)
- 1 bay leaf (optional)
- 2 small garlic cloves, smashed (optional)
Do This
- 1. Thinly slice cabbage cores and inner leaves; pack loosely into a clean 1-quart jar with onion and chili slices.
- 2. Add celery seed, peppercorns, bay leaf, and garlic to the jar, tucking them between the vegetables.
- 3. In a small saucepan, combine vinegar, water, sugar, and salt; bring just to a simmer, stirring to dissolve.
- 4. Carefully pour hot brine over the cabbage mixture, leaving about ½ inch headspace; tap jar to release air bubbles and top off if needed.
- 5. Let cool uncovered at room temperature for about 20 minutes, then seal with a lid.
- 6. Refrigerate for at least 24 hours before using; the flavor and crunch are best between 1–7 days.
- 7. Use as a crunchy, tangy topper for slaws, tacos, sandwiches, grain bowls, and grilled meats.
Why You’ll Love This Recipe
- Perfect way to use up cabbage cores that usually get tossed, turning scraps into something delicious.
- Sharp, vinegary bite balanced with a touch of sweetness, celery seed, onion, and mild chili heat.
- Stays wonderfully crunchy, making it ideal as a slaw booster or last-minute tangy topper.
- No canning required: a simple quick-pickle that lives in your fridge for easy flavor all week.
Grocery List
- Produce: 2 medium green cabbages, 1 small yellow onion, 1 mild red chili (Fresno or red jalapeño), 2 small garlic cloves (optional)
- Dairy: None
- Pantry: Distilled white vinegar (5% acidity), granulated sugar, kosher salt, celery seed, whole black peppercorns, bay leaves
Full Ingredients
Cabbage Core Mix
- Cores and tightly packed inner leaves from 2 medium green cabbages, thinly sliced (about 4 firmly packed cups / 300–350 g)
- 1 small yellow onion, peeled and very thinly sliced (about 1 cup)
- 1 mild red chili (Fresno, red jalapeño, or similar), seeded for mild heat and thinly sliced into rings
Sharp Vinegar Brine
- 1 cup distilled white vinegar (5% acidity)
- 1 cup water
- 3 tbsp granulated sugar (use 2 tbsp for a sharper, less sweet brine)
- 2 tsp kosher salt (Diamond Crystal; if using table salt, use 1½ tsp)
- 1 tsp celery seed
- ½ tsp whole black peppercorns (optional, for gentle warmth)
- 1 bay leaf (optional)
- 2 small garlic cloves, lightly smashed (optional, for a subtle garlicky note)
Equipment
- 1 clean 1-quart (950 ml) glass jar with a tight-fitting lid (or 2 pint jars)
- Small saucepan
- Sharp knife and cutting board
- Measuring cups and spoons
- Tongs or a fork for packing and serving
Step-by-Step Instructions
Step 1: Prepare and save your cabbage cores
Remove any loose or damaged outer leaves from the cabbages. Cut each cabbage into quarters from top to bottom. Carefully trim out the solid white core from each quarter by slicing at an angle; save these cores plus the tightly packed pale inner leaves. Thinly slice the cores and inner leaves into fine shreds, about 2–3 mm thick, so they pickle quickly and stay pleasantly crisp. You are aiming for about 4 firmly packed cups (300–350 g) of sliced cabbage hearts.
If you already used the outer leaves for another recipe (like coleslaw), just trim and slice whatever central core and inner leaves you have; the recipe is flexible as long as you have roughly the stated volume.
Step 2: Slice onion, chili, and aromatics
Peel the small yellow onion and slice it in half from root to tip. Place each half cut-side down and slice as thinly as you comfortably can into half-moons; you want delicate slivers that will soften nicely in the brine. Thinly slice the mild red chili into small rings. For a milder pickle, discard seeds and inner ribs before slicing. Lightly smash the garlic cloves with the side of a knife, just enough to crack them but keep them mostly whole.
Set the sliced onion, chili, and smashed garlic aside. Having everything prepped before you heat the brine makes the process smooth and quick.
Step 3: Pack the jar with cabbage, onion, and chili
Place a few slices of onion and chili in the bottom of your clean 1-quart jar. Add a small handful of sliced cabbage cores and inner leaves, pressing down lightly with your fingers or the back of a spoon. Continue layering cabbage, onion, and chili, packing the vegetables snugly but not so tightly that you crush them. You want small gaps so the brine can move through easily.
Tuck the smashed garlic cloves, celery seed, peppercorns, and bay leaf (if using) between layers as you go, so the aromatics are distributed throughout the jar. Aim to leave about 1 inch of space at the top of the jar for the brine and expansion.
Step 4: Make the sharp vinegar brine
In a small saucepan, combine the distilled white vinegar, water, granulated sugar, and kosher salt. Stir well. Place the pan over medium heat and bring the mixture just to a simmer, stirring occasionally until the sugar and salt are completely dissolved. This usually takes about 3–5 minutes.
Once the brine reaches a gentle simmer and everything has dissolved, remove the pan from the heat. There is no need to boil vigorously; you simply want the brine hot and fully dissolved so it can penetrate the cabbage quickly.
Step 5: Pour the hot brine over the cabbage
Place the packed jar in the sink or on a heatproof surface. Slowly pour the hot brine over the cabbage mixture, moving the stream around so it reaches all sides. Use a spoon to keep cabbage from floating up as you pour. Fill until the vegetables are completely submerged and you have about ½ inch of headspace at the top of the jar.
Gently tap the jar on the counter a few times and run a clean butter knife or chopstick down the inside edges to help release any trapped air bubbles. If the liquid level drops after releasing bubbles, top off with a little more hot brine or an extra splash of vinegar and water in equal parts.
Step 6: Cool, cover, and refrigerate
Let the jar sit uncovered at room temperature for about 20 minutes, until the glass is no longer very hot to the touch. This brief cooling time helps protect your lid and fridge shelves from heat shock while still keeping the vegetables in contact with a warm brine that encourages quick flavor absorption.
Once slightly cooled, wipe the rim of the jar with a clean cloth, secure the lid tightly, and transfer the jar to the refrigerator. Make sure all cabbage pieces are pushed beneath the surface of the brine; if needed, you can tuck a small piece of onion or cabbage on top to act as a weight and keep everything submerged.
Step 7: Let the flavors develop and serve
Allow the pickled cabbage cores to chill and marinate for at least 24 hours before eating. After 1 day, they will be brightly tangy with a firm crunch and a gentle celery seed aroma. Over the next few days, the onion and chili flavors deepen and the cabbage softens slightly while staying pleasantly crisp.
Serve the pickled cabbage cores as a crunchy topper over classic slaw, sprinkle them onto tacos or pulled pork sandwiches, pile onto burgers or hot dogs, or add a forkful to grain bowls, salads, and charcuterie boards. Always use a clean fork or tongs to remove what you need, keeping the rest submerged in the brine.
Pro Tips
- Slice thin for best crunch: Thinner slices absorb the brine faster and stay snappy instead of rubbery. Aim for about 2–3 mm thickness.
- Adjust sharpness and sweetness: For an extra-tart pickle, reduce sugar to 2 tbsp; for a softer, more rounded flavor, increase to 4 tbsp.
- Use the right salt: This recipe is written for kosher salt; if you only have table salt, reduce the amount to avoid an overly salty brine.
- Keep everything submerged: Any cabbage sticking out of the brine can get limp or discolor. Press it down with a clean utensil or a small piece of onion as a weight.
- Let it rest: They taste good after a few hours, but waiting the full 24 hours (or up to 2–3 days) gives you much better flavor and texture.
Variations
- Extra-herby: Add 1 tsp dried dill or 2–3 sprigs fresh dill and a strip of lemon zest to the jar for a deli-style, herb-forward flavor.
- Smoky and spicy: Add ½ tsp smoked paprika or 1 small chipotle in adobo (sliced) in place of the mild chili for a deeper, smoky heat.
- Warm spice version: Replace peppercorns with 4–5 whole coriander seeds and 2 whole cloves; the result is more aromatic and slightly sweet-spiced, great with roasted meats.
Storage & Make-Ahead
These are refrigerator quick-pickles, not shelf-stable canned goods. Once cooled and refrigerated, the pickled cabbage cores keep well for up to 2 weeks with excellent crunch, and up to about 1 month for safe quality, as long as they remain fully submerged and always handled with clean utensils.
They are ideal for make-ahead prep: mix and pack the vegetables, pour hot brine, then refrigerate. For best flavor and texture, plan to make them at least 24 hours before you want to serve. If the brine level drops over time (from vegetables absorbing liquid), you can top off with a little 50/50 mix of vinegar and water.
Nutrition (per serving)
Approximate values per serving (about 2 tbsp pickled cabbage and brine, based on 16 servings): 10 calories; 0 g fat; 0 g saturated fat; 2 g carbohydrates; 1 g sugar; 0 g protein; 0 g fiber; approximately 120 mg sodium. Values will vary slightly depending on exact cabbage size, how much brine you consume, and the salt brand used.
