Go Back
–+ servings
Pickled red cabbage in a glass jar with a green background.
Print Recipe
4.75 from 285 ratings

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!
Prep Time5 minutes
Resting Time2 hours
Total Time2 hours 5 minutes
Course: Dips, Sauces, and Salsas, Side Dishes
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: pickled cabbage
Diet: Dairy-Free, Gluten-Free, Raw, Vegan, Vegetarian
Occasion: 4th of July, Cinco de Mayo, Game Day
Time: 60 minutes or more
Servings: 6 servings
Author: Sarah Bond

Ingredients

  • ¼ medium 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.
    A half head of red cabbage being sliced with a knife on a wooden cutting board.
  • 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.
    A glass jar filled with chopped purple cabbage and minced garlic, viewed from above, on a white surface.
  • 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!
    A plate of shredded pickled red cabbage sits on a ceramic dish with a fork, surrounded by jars and a cutting board with cabbage.

Video

Notes

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 lessen your shelf life. 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.

Nutrition

Serving: 1serving | Calories: 22kcal | Carbohydrates: 4.6g | Protein: 0.5g | Fat: 0g | Cholesterol: 0mg | Sodium: 396mg | Potassium: 82mg | Fiber: 1g | Sugar: 3.3g | Calcium: 18mg | Iron: 0mg
QR Code linking back to recipe