This super easy spicy pickled cabbage slaw uses bagged coleslaw to save you a ton of prep time! This sweet-and-spicy refrigerator pickle is delicious on salads, sandwiches, and wraps.
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Y'all know by now that I love a bag of tri-color coleslaw. This pre-shredded mix of red and green cabbage with shredded carrots is a super affordable and super versatile ingredient!
I've used tri-color slaw in all kinds of recipes, like my vegan egg roll in a bowl, jalapeño slaw, and in my vegan tostadas. And today, we're pickling it to make this incredibly delicious spicy pickled cabbage slaw.
This slaw is super flavorful with a spicy-sweet brine starring jalapeños, black peppercorns, garlic, mustard seeds, and fennel seeds. It's such a tasty mix that goes perfectly with shredded cabbage!
Do keep in mind that this is a refrigerator pickle recipe. We are not hot water canning this cabbage. That comes with its pros and cons. The pro to quick pickling or refrigerator pickles is that you don't need to sterilize jars or boil them to seal. The trade-off for that ease is that your spicy pickled cabbage will keep for around three weeks, rather than for months. And, as the name implies, you have to store refrigerator pickles in the refrigerator. 😉
So, you're still prolonging the life of your produce, just not for quite as long.
Spicy pickled cabbage slaw is delicious added to sandwiches, like my BBQ soy curls sandwich. It's also a great way to add some tangy crunch to tacos, salads, and wraps. You can even sprinkle it onto soup or chili for some extra zesty flavor.
If you love making quick pickles, also check out my super simple recipes for no-cook refrigerator pickles, pickled peppers, and quick pickled radishes!
✓ Ingredients and substitutions
- tri-colored coleslaw - This bagged, shredded mix of cabbage and carrots is so versatile and perfect for pickling!
- jalapenos - For heat. Omit the seeds for less spicy.
- garlic - Brings umami to these pickles. Feel free to go garlickier, if you like!
- onion - For even more umami!
- apple cider vinegar - This is the acid for your brine.
- water - To dilute the vinegar, so your spicy pickled cabbage slaw will be tangy but not overly tart.
- sugar - To balance the acidity and heat. Feel free to adjust this to taste, but I recommend using at least ¼ cup to bring out the flavors. Remember that most of the sugar stays in the liquid and doesn't get absorbed into the veggies.
- salt - To bring out the flavors and prolong shelf life. This pickled cabbage keeps for up to 3 weeks in the fridge!
- whole spices - We are seasoning these pickles with black peppercorns, mustard seeds, and fennel seeds. If you don't like the taste of fennel, reduce or omit it.
🔪 How to make spicy pickled cabbage slaw
Divide the veggies between two pint-sized mason jars or stuff them all into one quart-sized mason jar. Place the jar next to the stove. I like to put a kitchen towel under, so if I spill a little brine in the next step, there's less mess to clean up.
In a small saucepan, combine the vinegar, water, sugar, salt, and spices. Bring to a boil, and stir until the sugar dissolves completely.
Immediately remove the pan from the heat and pour the brine into your jar(s). This is easier if you have a funnel, but you can do it without.
Place the lids onto your jars, but DO NOT TIGHTEN. Let the pickled cabbage rest until the jars are cool enough to handle. Now, you can tighten those lids and put the jars in the refrigerator.
They will keep for up to 3 weeks. You can use your spicy pickled cabbage slaw immediately, but it will taste even better if it can marinate for 24 hours.
💡 Helpful tips
- You can toss the veggies together before dividing between the jars, if you want a more even mixture. I stuff them directly into the jars so I'll have one less bowl to wash.
- It is VERY IMPORTANT that you use heat-proof jars to make this spicy pickled cabbage slaw! If your jars aren't heat proof, they can shatter when you pour in the hot brine, and that's just a big ol' mess.
🫙 Storage directions
Don't tighten the lids of your jars completely until your pickles are cool enough that you can pick up the jar without discomfort. At that point, tighten the lids, then store your spicy pickled cabbage in the refrigerator for up to 3 weeks.
💬 Frequently asked questions
Kimchi is a fermented Korean pickle with a very specific flavor profile. This spicy pickled cabbage gets its heat from jalapeños and black peppercorns, white kimchi's heat comes from gochugaru, which are Korean red pepper flakes.
Refrigerator pickles (aka quick pickles) are preserved fruits and vegetables in brine. Like the cucumber pickles you find at the store, the brine usually includes a combination of vinegar, water, salt, spices, and sugar.
With refrigerator pickles, you must store them in the refrigerator. They are not hot water canned.
Quick pickles/refrigerator pickles are much easier to make than conventional pickles. They keep for around three weeks in the refrigerator. Unlike hot water canned pickles, you can reuse jars and lids for refrigerator pickles, and you just need everything clean, not sterile, so there's no boiling jars at any point.
🍴 More quick pickles
📖 Recipe
🌶️ Spicy Pickled Cabbage Slaw
Ingredients
For the Veggies
- 3 cups tri-color coleslaw
- 2 sliced jalapeños remove the seeds for less heat
- 3 cloves garlic minced
- ½ cup sliced onion
For the Brine
- 1 cup apple cider vinegar or white vinegar
- 1 ½ cup water
- ¼ to ⅓ cup sugar or more, for sweeter pickles
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- ¼ to ½ teaspoon fennel seeds optional
Instructions
Fill the jars.
- Divide the veggies between two pint-sized mason jars or stuff them all into one quart-sized mason jar. Place the jar next to the stove. I like to put a kitchen towel under, so if I spill a little brine in the next step, there's less mess to clean up.
Make the brine.
- In a small saucepan, combine the vinegar, water, sugar, salt, and spices. Bring to a boil, and stir until the sugar dissolves completely. Immediately remove the pan from the heat and pour the brine into your jar(s). This is easier if you have a funnel, but you can do it without.
- Place the lids onto your jars, but DO NOT TIGHTEN. Let the pickled cabbage rest until the jars are cool enough to handle. Now, you can tighten those lids and put the jars in the refrigerator. They will keep for up to 3 weeks. You can use your spicy pickled cabbage slaw immediately, but it will taste even better if it can marinate for 24 hours.
Got a question? Tried this recipe? Leave a reply!