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

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.
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!
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.
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.
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.
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.
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:
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
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.
- 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.
- 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!
Naomi Phillips says
Thank you!💖
Sarah says
You’re very welcome 😀
Jo says
Thanks for the recipe. Do you know how long will the pickled cabbage keep?
Sarah says
Hi Jo! I would comfortably eat it for 2 to 3 weeks.
Dennis says
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!
Sarah says
So happy to hear, Dennis! 😀
Sue says
I have made this before but forgot what I used on the vinegar so I did it again making one of each
Wendy Marshall says
Fab cab, will make this frequently now. I love it, don’t know why I’ve never tried it b4.
Sarah says
Happy to hear it, Wendy! 😀
Julie says
How about using green cabbage?
Sarah says
I haven’t tried it with green cabbage, but I think it would work! 😀
Christiane says
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!
Sarah says
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 😀
Jane in NYC says
Thanks! This will keep us busy during quarantine – and slender for after it!
Sarah says
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 😀
Mariana says
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!
Sarah says
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! 😀
Anna says
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!
Sarah says
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!
Melissa says
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.
Sarah says
So happy to hear you liked it, Melissa! 😀 Sounds delish with the pumpkin seeds.
Rach says
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
Sarah says
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 😀
Vanessa says
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
Sarah says
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!
andy aangaak says
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
Sarah says
We’re all about easy recipe here, and boiling just wasn’t on our priorities list! 😅 Enjoy!
Margaret Piddock says
Just made this, looking good, looking forward to the results. Thanks for the recipe x
Sarah says
Enjoy! 😀
Alanah says
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?
Sarah says
Yep that shouldn’t be a problem! 😀
Ninette says
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?
Sarah says
Yep, white vinegar will work here! 😀
Emma says
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!
Sarah says
So happy to hear it, Emma! Enjoy! 😀
JIM CAVINESS says
I LIKE THE SWEET RED CABBAGE, HOW MUCH SUGAR SHOULD I USE. THANKS
Sarah says
1 Tbsp should work well 🙂
Melanie says
Do you store it in the liquid or drain?
Sarah says
Store it in the liquid! 😀
CJ says
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!
Sarah says
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!
Christina says
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!
Sarah says
So happy to hear it, Christina! Thanks for the tip! 😀
Shelley says
Have you ever tried canning this?
Sarah says
I have not, but it is certainly possible!
Maria says
Should I blanch or cook my vegetables first?
Sarah says
Nope, no need!
Hanneke says
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.
Sarah says
YAY! This makes me so happy to hear, Hanneke! Enjoy! 😀
jane says
so easy thankyou so much
Mindy says
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!
Sarah says
Yep, you can reuse it! 😀
Betty says
I tried this simple but delicious recipe.. Thank You
amie says
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.
Sarah says
Yep that would be delish! I also love pickled red onion on tacos and sliders 😀
Amy says
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
Liz says
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.
Judy King says
We loved it
Steven Webber says
Have spice’s can you put in it
Sarah says
Black pepper or red pepper flakes would be tasty!
Denise says
Was very easy to make. Don’t have to wait long to enjoy 👍🏼👍🏼
Roisin says
For it to keep do you need to sterilise the jars by boiling the empty jars 1st?
Sarah says
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.
Angie says
delicious and so easy. not as vinegary as shop bought ones so perfect with all dishes and salads.
S. Thrasher says
Fabulous
Stephen Tromans says
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.
Becky says
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!
Sarah says
So happy to hear it, Becky! Enjoy! 😀
Carol says
Very tasty and looks a pretty pinky red in my large glass jar. Note to self – plant more red cabbage 🙂 Thank you!
Laura j says
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.
Sarah says
This is a pretty flexible recipe, so use enough to fill your jar while still mostly being covered by the liquid! 😀
Anka says
Only half of the cabbage is covered in the marinade. Should I double the ingredients?
Sarah says
Yep that would work, just depends on the size of your cabbage! It will also release liquid over time 😀
Stuart A Little says
Is the brine cooked prior to adding to jars like you would in canning ?
Sarah says
Nope, no need in this recipe! 😀
Lesley Smith says
Brilliant, so yummy,just like I used to buy! Can’t believe I can now make this myself
Steve Hornshaw says
Mouth watering. Just what I was looking for.
Perfe t. Thanks so so much.
Bre says
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 ..
Sarah says
Should stay good for 2 to 3 weeks!
IAN says
Would I just double the ingredients if I wanted to do a whole cabbage. Cheers Ian
Sarah says
Yep, exactly! 😀
Alex BROWN says
So So easy.
Md Asif Rezwan Shishir says
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?
Sarah says
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 😀
Abe says
Easy. Delicious!