A Tangy Taco Topping

Red Cabbage and Red Onion Quick Pickle

5 from 1 vote
Course Condiment
Servings 12 1/4 cup Servings (Yield: 3 cups)
Calories 17 kcal


  • 2 cups red cabbage sliced thinly
  • 1 cup red onion sliced thinly
  • 1 large clove garlic sliced thinly
  • 1 small Serrano pepper sliced thinly
  • 1 cup water
  • 1/2 cup rice wine vinegar
  • 1/2 cup white wine vinegar
  • 2 tablespoons sugar
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon whole coriander seeds smashed


  • Place all ingredients in a bowl, mix around thoroughly, and place in a covered jar, making sure all of the ingredients are pushed under the liquid completely. (Unlike in the photo – oops!).
    Leave on the counter for a few hours or overnight in the refrigerator.
    I've actually used this 20 minutes or so after making it, and it tastes great even though the flavors could still use some time to meld.
Keyword Quick Pickle, Red Cabbage, Red onion
Nutritional Info

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