Recipe courtesy of Gourmet Magazine

Pickled Cucumber and Red Cabbage

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 25 min
  • Cook: 5 min
  • Yield: 4 servings
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2/3 English cucumber, halved lengthwise and thinly sliced crosswise

1/2 small red cabbage, very thinly sliced

1 red onion, thinly sliced

1 cup rice vinegar (not seasoned)

2/3 cup sugar

1/2 cup water



  1. Combine cucumber, cabbage, and onion in a bowl. Bring the rice vinegar, sugar, 1/2 cup water and salt, to taste, to a boil in saucepan, stirring, and immediately pour over cucumber mixture. Toss mixture and let stand at room temperature, stirring occasionally, for 10 minutes. To cool quickly, chill in freezer 15 minutes.;