Recipe courtesy of Gourmet Magazine

Pickled Cucumber and Cabbage

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  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
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2/3 English cucumber

1/2 small red cabbage

1 red onion

1 cup rice vinegar

2/3 cup sugar

1/2 cup water

4 teaspoons salt


  1. Halve cucumber lengthwise, then thinly slice crosswise. Thinly slice cabbage and red onion (a food processor fitted with the slicing blade would work nicely or a mandoline.) Combine cucumber, cabbage, and onion in a bowl. Bring remaining ingredients to a boil in a saucepan, stirring, and immediately pour over cucumber mixture. Toss mixture and let stand at room temperature, stirring occasionally, about 10 minutes. To cool quickly, chill in freezer for 15 minutes.;