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Home Eat Condiments

Easy Pickled Red Cabbage

4.70 from 215 votes
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By: Sarah BondUpdated: May 13, 2023 143 Comments

This post contains affiliate links.

Breaking down the basics of how to add delicious and tangy crunch to your life with this guide to easy Pickled Red Cabbage!

Breaking down the basics of how to add delicious and tangy crunch to your life with this guide to easy Pickled Red Cabbage!

Pickled red cabbage in a glass jar with a green background.

We all have someone in our life that won’t go near a pickle. In my life, that person is me. Something about the flavor of them just does not do it for me. So I assumed all pickled things were the worst. That is until I moved to San Antonio for a while and fell in love with the pickled cabbages found on some of the best tacos in town.

I didn’t realize how much I was missing out by swearing off pickled things. Pickled cabbage adds crunch, color, and zesty flavor to any dish you add it to. Do you feel like your Vegan Sloppy Joes need a little color? A little zest for your Tofu Banh Mi? You could even replace the pickled red onions that fit so well on a charcuterie board with pickled red cabbage to change things up a bit.

So in the name of swaying all of the other pickle-haters out of the dark side, today I’m breaking down the basics of easy Pickled Red Cabbage.

Pickled red cabbage in a glass jar with a green background.

Ingredients For Pickled Red Cabbage

Red Cabbage: Red cabbage is high in vitamin C and iron, making it an ultra-healthy choice. Who needs vitamin C packets when you’re fighting off a cold when you can just pickle some cabbage? And, I mean, that color! The deep purple adds an automatic eye-catcher to any dish, making it an overall win. We all know that a balanced diet starts with a variety of colors!

Red cabbage cut in half and shredded on a green background.

Vinegar: Any basic vinegar can be used to pickle, so take your pick. The most common is distilled white vinegar, a great option that you might already have in your pantry. With lighter-colored vegetables, you have to worry about the vinegar affecting the color, but since red cabbage is dark and rich in color you have the green light to spice it up with some apple cider or red wine vinegar. Rice vinegar is also a delicious option! Keep in mind, different kinds of vinegar have different flavors. For example, distilled white will be sharp and acidic while apple cider vinegar will be on the more mild side.

Seasonings: Finish it off with a quick blend of spices. I use sugar, garlic, salt, and pepper, but feel free to throw in your favorite dried herbs or spices! Sugar adds a little sweet, buttery flavor to the cabbage that’ll leave your taste buds satiated. Mustard seeds or red pepper flakes are also good options for a unique, memorable flavor. 

Red cabbage cut in half and shredded on a green background.

How to make pickled cabbage

Making homemade pickled cabbage is so easy. 

Step 1: Cut
For this you can use a mandolin or a knife. I like the mandolin for speed and the consistency of the slices, but the recipe will still be delicious with just a knife. You want nice, thin slices of cabbage so that your final product can be a subtle but well incorporated addition to any dish.

Close up of shredded red cabbage.

Step 2: Assemble
Mix it together with our brine – a combination of vinegar, water, sugar, garlic, salt, and pepper. This is where your creative freedom comes in! Add your own mix of spices, choose your favorite vinegar, and change it up as you see fit with the proportions provided.

Shredded red cabbage in a jar.

Step 3: Pickle
Let it sit for at least 2 hours. We won’t ferment this (like we would do with napa cabbage to make kimchi), but rather set it in the fridge where the flavors will continue to develop and soak into the cabbage. That’s how you’ll bring out the flavor of the spices you choose to put in and really make it your own. 

Pickled red cabbage in a jar.

Storage tips

To lid or not to lid? You’ll want some sort of jar with a lid if you want to store this in the fridge for future recipes. A glass jar is optimal as it’s less porous. Plastic jars can make for some off flavors once the vinegar has been sitting in it for a while.

Can you can it? Keep in mind, this isn’t canning, it’s quick pickling, so it will keep for 2-3 weeks in the fridge with a sealed jar. Tight fitting lids will keep longer than loose lids or just a covering.

Shelf Life: Raw ingredients will make your shelf life lessen. For example, raw garlic, while a delicious edition, guarantees that your final product won’t last longer than the 2-3 weeks. Try to store in the middle of the fridge, as storing it in the back will risk freezing and storing in the doors can lessen the shelf life.

What to do with pickled cabbage

I already mentioned some things you can do with your finished product, but pickled cabbage is the perfect zingy condiment to all sorts of meals! Try sprinkling a handful of it onto:

  • Chickpea Cauliflower Tacos
  • Veggie Buddha Bowls
  • Spring Rolls
  • Soyrizo Tacos
Pickled red cabbage in a glass jar with a green background.

Love Pickles?

Be sure to try our other pickling recipes! Similar to this pickled cabbage recipe, these are all quick pickle recipes (meaning they’re ready in just a few hours instead of a few weeks!)

  • Pickled Onions
  • Refrigerator (Cucumber) Pickles
  • Pickled Radishes
  • Spiced Pickled Grapes
  • Pickled Jalapeños
  • Pickle Any Veggie
Pickled red cabbage in a glass jar with a green background.

How To Make Easy Pickled Red Cabbage

4.70 from 215 votes
Prep: 10 minutes minutes
Total: 5 minutes minutes
Author: Sarah Bond
Calories: 22kcal
Servings: 6 servings
Print Rate
Breaking down the basics of how to add delicious and tangy crunch to your life with this guide to easy Pickled Red Cabbage!

Ingredients

  • ¼ of a red cabbage
  • ½ cup apple cider vinegar or red wine vinegar 120 mL
  • ½ cup water 120 mL
  • 1 Tbsp sugar
  • 1 clove garlic minced
  • 1 tsp salt
  • ¼ tsp ground black pepper

Instructions 

  • Cut: Remove the core from the cabbage then shred with a mandolin slicer or knife.
    Close up of shredded red cabbage.
  • Assemble: Add cabbage to a large glass jar or bowl, along with all other ingredients. Seal jar and shake, or simply stir bowl and cover.
    Shredded red cabbage in a jar.
  • Pickle: Set on the counter for at least 2 hours (up to 6), shaking/stirring occasionally. Store tightly sealed in the refrigerator for 2 to 3 weeks. Serve over salads, wraps, tacos, or burgers!
    Pickled red cabbage in a jar.

Nutrition Information

Serving: 1serving Calories: 22kcal (1%) Carbohydrates: 4.6g (2%) Protein: 0.5g (1%) Fat: 0g Cholesterol: 0mg Sodium: 396mg (17%) Potassium: 82mg (2%) Fiber: 1g (4%) Sugar: 3.3g (4%) Calcium: 18mg (2%) Iron: 0mg
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  1. Naomi Phillips says

    Posted on 2/23 at 7:02 am

    Thank you!💖5 stars

    Reply
    • Sarah says

      Posted on 2/23 at 5:29 pm

      You’re very welcome 😀

  2. Jo says

    Posted on 4/1 at 6:23 pm

    Thanks for the recipe. Do you know how long will the pickled cabbage keep?

    Reply
    • Sarah says

      Posted on 4/2 at 12:50 pm

      Hi Jo! I would comfortably eat it for 2 to 3 weeks.

  3. Dennis says

    Posted on 9/3 at 8:53 pm

    Was always afraid of pickling anything but this recipe was very easy to follow and went great on my pulled pork tostadas. Will def be pickling more often 🙂 thank you!5 stars

    Reply
    • Sarah says

      Posted on 9/4 at 10:19 am

      So happy to hear, Dennis! 😀

  4. Sue says

    Posted on 12/6 at 7:58 pm

    I have made this before but forgot what I used on the vinegar so I did it again making one of each

    Reply
  5. Wendy Marshall says

    Posted on 2/17 at 3:09 pm

    Fab cab, will make this frequently now. I love it, don’t know why I’ve never tried it b4.5 stars

    Reply
    • Sarah says

      Posted on 2/17 at 3:43 pm

      Happy to hear it, Wendy! 😀

  6. Julie says

    Posted on 3/13 at 8:56 pm

    How about using green cabbage?

    Reply
    • Sarah says

      Posted on 3/16 at 8:53 am

      I haven’t tried it with green cabbage, but I think it would work! 😀

  7. Christiane says

    Posted on 3/25 at 3:09 am

    I love making my own pickles, but have never made it with red cabbage – until yesterday! The cabbage is now in a jar, waiting for two weeks. Can’t wait!
    I’ve just started a blog for low carb cooking and will post some of my pickles there too at some point (even though all goes slower in these crazy times). I love your recipes!5 stars

    Reply
    • Sarah says

      Posted on 3/25 at 8:47 am

      Aw so happy to hear you’re liking the recipes! And fun that you’re starting a blog! Indeed everything goes slower now adays, but it’s also a fun time to work on passion projects 😀

  8. Jane in NYC says

    Posted on 3/28 at 11:10 pm

    Thanks! This will keep us busy during quarantine – and slender for after it!5 stars

    Reply
    • Sarah says

      Posted on 3/30 at 9:54 am

      Oh then you’ll love our spotlight ingredient this week – we’re pickling everything! Stay tuned for the recipes coming out in the next few days 😀

  9. Mariana says

    Posted on 4/1 at 12:16 pm

    Do you have to leave it in the fridge for 2-3 weeks before it’s ready to be eaten? Or that’s the time it stays good for? Thank you!! Looking forward to trying it today!

    Reply
    • Sarah says

      Posted on 4/1 at 5:40 pm

      2 to 3 weeks is the amount of time it’s good for. You can usually start chowing down after 30 to 60 minutes of it sitting in the brine! 😀

  10. Anna says

    Posted on 4/9 at 2:12 pm

    Thanks for the recipe! Will try this today. Quick question on the brine- do you boil this together and then fill the jar or mix all the spices in cold water & vinegar? Thanks in advance!

    Reply
    • Sarah says

      Posted on 4/9 at 4:50 pm

      Hi Anna! You don’t need to boil it – doing so would just make the salt and sugar dissolve more quickly. I like to just shake or stir the jar every once in a while and that does the trick!

  11. Melissa says

    Posted on 4/9 at 6:28 pm

    Talk about a great recipe for quarantine cooking. I made some of this, and we have used it in our Mexican night rotation, in rice bowls, on tacos, in salads, etc. I have to say that a small bowl of pickled cabbage with pumpkin seeds on top is a great combo! Thanks for the recipe.

    Reply
    • Sarah says

      Posted on 4/10 at 11:42 am

      So happy to hear you liked it, Melissa! 😀 Sounds delish with the pumpkin seeds.

  12. Rach says

    Posted on 4/15 at 4:26 pm

    Hi, should the liquid completely cover the cabbage?? I’ve done it as it seems like such a great recipe but worried my liquid to cabbage ratio isn’t right!!
    Thanks

    Reply
    • Sarah says

      Posted on 4/15 at 9:14 pm

      Hi Rach! It’s okay if the liquid doesn’t cover it completely. Just push the cabbage in as much as possible, then stir every day or so 😀

  13. Vanessa says

    Posted on 4/21 at 9:29 pm

    So I’ve followed the recipe and the liquid part doesn’t even get to half of the cabbage… is that correct or should I add more liquid? I’m using a large mason jar

    Reply
    • Sarah says

      Posted on 4/22 at 12:06 pm

      Hi Vanessa! Your cabbage may have just been a little larger maybe. You can add more liquid to nearly cover it (though the cabbage will soften and release some liquid with time). Thanks for pointing that out though, I’ll retest as well!

  14. andy aangaak says

    Posted on 4/24 at 3:03 pm

    Hi Sarah,

    Wow this is the very first “pickled red cabbage” recipe that I have googled that doesn’t require boiling the liquid and you have succeeded , so I will be following this and THANK YOU !!! I will try this in few minutes <3

    Reply
    • Sarah says

      Posted on 4/27 at 11:40 am

      We’re all about easy recipe here, and boiling just wasn’t on our priorities list! 😅 Enjoy!

  15. Margaret Piddock says

    Posted on 5/6 at 8:10 pm

    Just made this, looking good, looking forward to the results. Thanks for the recipe x

    Reply
    • Sarah says

      Posted on 5/6 at 11:48 pm

      Enjoy! 😀

  16. Alanah says

    Posted on 5/6 at 9:14 pm

    Looking forward to trying this! I bought a red cabbage and have a whole lot leftover, this will be the perfect way to use it. Is it possible to cut down the amount of sugar to half a tablespoon?

    Reply
    • Sarah says

      Posted on 5/6 at 11:48 pm

      Yep that shouldn’t be a problem! 😀

  17. Ninette says

    Posted on 5/9 at 1:09 pm

    Looking forward to trying this but I don’t have any apple cider vinegar or red wine vinegar on hand. Do you know if white wine vinegar or regular vinegar would work as a substitute?

    Reply
    • Sarah says

      Posted on 5/9 at 3:38 pm

      Yep, white vinegar will work here! 😀

  18. Emma says

    Posted on 5/21 at 6:09 pm

    This was so delicious!!! Made these to go on top of my slow-cooked chicken tacos and I think they stole the show! It was so delicious, we ended up eating the whole jar! I definitely will be doing this a lot in the future. Thanks for such an easy, awesome recipe!5 stars

    Reply
    • Sarah says

      Posted on 5/21 at 8:11 pm

      So happy to hear it, Emma! Enjoy! 😀

  19. JIM CAVINESS says

    Posted on 6/20 at 10:16 pm

    I LIKE THE SWEET RED CABBAGE, HOW MUCH SUGAR SHOULD I USE. THANKS

    Reply
    • Sarah says

      Posted on 6/22 at 12:47 pm

      1 Tbsp should work well 🙂

  20. Melanie says

    Posted on 7/15 at 10:47 pm

    Do you store it in the liquid or drain?

    Reply
    • Sarah says

      Posted on 7/15 at 11:39 pm

      Store it in the liquid! 😀

  21. CJ says

    Posted on 7/26 at 7:54 am

    Hi Sarah. This is great, and my first foray into pickling (which I have wanted to try for ever!! Bit late to the party, buy this was so simple it got me there!)

    Can I check – there was no heat/boiling required? I just used cold vinegar and cold water. Some of your other pickling recipes talk about preparing the brine and mention boiling the water and vinegar and dissolving the sugar etc. I didn’t do this to pickle this red cabbage – Is that incorrect?

    Thanks again for a great and inspirational site!

    Reply
    • Sarah says

      Posted on 7/27 at 7:51 pm

      Nope, no need for that! I usually just heat the water if I want to dissolve the sugar more quickly, but it’s not totally necessary. Happy pickling!

  22. Christina says

    Posted on 8/29 at 5:13 pm

    I actually froze these after making, and they were fine that way. I was able to make a big batch and use one jar at a time! Delicious. Even my three year old son loves them!

    Reply
    • Sarah says

      Posted on 8/31 at 5:38 pm

      So happy to hear it, Christina! Thanks for the tip! 😀

  23. Shelley says

    Posted on 9/12 at 10:02 pm

    Have you ever tried canning this?5 stars

    Reply
    • Sarah says

      Posted on 9/15 at 6:35 pm

      I have not, but it is certainly possible!

  24. Maria says

    Posted on 9/15 at 12:05 pm

    Should I blanch or cook my vegetables first?

    Reply
    • Sarah says

      Posted on 9/15 at 6:49 pm

      Nope, no need!

  25. Hanneke says

    Posted on 9/30 at 8:31 pm

    Third time I’ve made this, which is saying something because I’m a slave to variety.

    Love it with poke bowls, but I have it with pretty much anything: chilli, fried rice, stew, curry. Great flavour and so easy to make.

    Thanks for the recipe, Sarah.5 stars

    Reply
    • Sarah says

      Posted on 10/1 at 11:27 pm

      YAY! This makes me so happy to hear, Hanneke! Enjoy! 😀

  26. jane says

    Posted on 11/21 at 1:34 pm

    so easy thankyou so much

    Reply
  27. Mindy says

    Posted on 12/4 at 1:42 am

    Hi Sarah! My sister loves this recipe and led me to your page. I was wondering if the brine is reusable or if it would be best if only used for 1/4 of a cabbage…? Thanks!

    Reply
    • Sarah says

      Posted on 12/10 at 4:31 pm

      Yep, you can reuse it! 😀

  28. Betty says

    Posted on 12/6 at 5:13 pm

    I tried this simple but delicious recipe.. Thank You

    Reply
  29. amie says

    Posted on 12/15 at 8:57 am

    I have never pickled anything in my life, and I am making BBQ shredded chicken sliders. I thought pickled red cabbage would be a great topping to this. Honestly, I wasn’t sure. Thoughts? Any advice for someone who’s never pickled before.

    Reply
    • Sarah says

      Posted on 12/15 at 7:06 pm

      Yep that would be delish! I also love pickled red onion on tacos and sliders 😀

  30. Amy says

    Posted on 12/24 at 5:19 am

    Do not make this unless you like the taste of fermented garlic hahaha without the garlic I think it would be nice. Will probably make again without garlic. very easy recipe though

    Reply
  31. Liz says

    Posted on 1/1 at 7:21 am

    Hi Sarah
    Thank you for this great recipe. I’ve never tried to pickle red cabbage before and can’t believe how easy this recipe is. I’ll definitely be making my own red cabbage all the time now.5 stars

    Reply
  32. Judy King says

    Posted on 1/4 at 12:52 pm

    We loved it5 stars

    Reply
  33. Steven Webber says

    Posted on 1/6 at 11:18 am

    Have spice’s can you put in it

    Reply
    • Sarah says

      Posted on 1/6 at 11:31 am

      Black pepper or red pepper flakes would be tasty!

  34. Denise says

    Posted on 1/9 at 8:45 am

    Was very easy to make. Don’t have to wait long to enjoy 👍🏼👍🏼5 stars

    Reply
  35. Roisin says

    Posted on 1/9 at 10:33 am

    For it to keep do you need to sterilise the jars by boiling the empty jars 1st?

    Reply
    • Sarah says

      Posted on 1/9 at 12:08 pm

      You would do this if you wanted to can them for longterm storage. For this recipe, which should stay in the fridge, you don’t need to sterilize them.

  36. Angie says

    Posted on 1/17 at 8:42 am

    delicious and so easy. not as vinegary as shop bought ones so perfect with all dishes and salads.5 stars

    Reply
  37. S. Thrasher says

    Posted on 1/19 at 5:36 am

    Fabulous

    Reply
  38. Stephen Tromans says

    Posted on 1/23 at 8:48 am

    I used white cabbage as I was given quite a few and got fed up of Coleslaw, did the same recipe and it has come out great, nice and crunchy and vinegary but without the usual red colour.5 stars

    Reply
  39. Becky says

    Posted on 1/29 at 10:21 am

    Delicious- I’ve made it several times. Just pulled it from the back of the fridge where it’s been hiding for months and still tastes delicious. I eat it with anything (just ate it with a chili Mac n cheese)…but sooo good on sandwiches, tacos, burgers…thank you for the recipe!5 stars

    Reply
    • Sarah says

      Posted on 2/2 at 11:15 am

      So happy to hear it, Becky! Enjoy! 😀

  40. Carol says

    Posted on 2/20 at 2:02 am

    Very tasty and looks a pretty pinky red in my large glass jar. Note to self – plant more red cabbage 🙂 Thank you!5 stars

    Reply
  41. Laura j says

    Posted on 2/26 at 8:33 am

    Cannot wait to try, however, one quarter of a head of cabbage is relative. The local organic red cabbage is the size of a grapefruit. Is that sufficient for this recipe? Thanks.

    Reply
    • Sarah says

      Posted on 2/26 at 12:58 pm

      This is a pretty flexible recipe, so use enough to fill your jar while still mostly being covered by the liquid! 😀

  42. Anka says

    Posted on 3/19 at 7:21 am

    Only half of the cabbage is covered in the marinade. Should I double the ingredients?

    Reply
    • Sarah says

      Posted on 3/22 at 9:18 pm

      Yep that would work, just depends on the size of your cabbage! It will also release liquid over time 😀

  43. Stuart A Little says

    Posted on 4/6 at 3:28 pm

    Is the brine cooked prior to adding to jars like you would in canning ?

    Reply
    • Sarah says

      Posted on 4/15 at 7:02 pm

      Nope, no need in this recipe! 😀

  44. Lesley Smith says

    Posted on 4/16 at 6:37 pm

    Brilliant, so yummy,just like I used to buy! Can’t believe I can now make this myself

    Reply
  45. Steve Hornshaw says

    Posted on 4/21 at 6:51 am

    Mouth watering. Just what I was looking for.
    Perfe t. Thanks so so much.5 stars

    Reply
  46. Bre says

    Posted on 4/24 at 8:38 am

    Sounds delish , need to try and I’m going to . But how long is it good in refrigerator before going bad if only one person eating it ..5 stars

    Reply
    • Sarah says

      Posted on 4/26 at 9:17 am

      Should stay good for 2 to 3 weeks!

  47. IAN says

    Posted on 4/27 at 3:07 am

    Would I just double the ingredients if I wanted to do a whole cabbage. Cheers Ian5 stars

    Reply
    • Sarah says

      Posted on 4/29 at 2:47 pm

      Yep, exactly! 😀

  48. Alex BROWN says

    Posted on 5/10 at 1:39 pm

    So So easy.5 stars

    Reply
  49. Md Asif Rezwan Shishir says

    Posted on 5/26 at 6:59 am

    I tried the exact thing with cabbage and also with onions and both are just super tasty! (Healthy as well for my gut and digestion!!)

    Thank you Sarah <3

    I had a question though: after making a batch, can I use the same brine again for a new batch? If so, how long can I use it?5 stars

    Reply
    • Sarah says

      Posted on 5/26 at 10:30 am

      Yep, you should be able to use it again! I’m honestly not sure for how long, I would probably go with 3 or 4 batches 😀

  50. Abe says

    Posted on 7/15 at 12:27 pm

    Easy. Delicious!

    Reply
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