Pickled Red Cabbage

Pretty red cabbage is pickled in vinegar, garlic and whole peppercorns for a tangy, crunchy condiment that’s incredibly versatile. Pickled red cabbage is a terrific topper for pulled pork sandwiches, fish tacos or a grain bowl. It’s also a colorful addition to a charcuterie board and delicious on hamburgers or brats.

Basically, anywhere you’d like a pop of color and a bright hit of acidity and texture, this tart condiment is one you can have prepped and ready to pull out of the fridge. It’s also a great way to use up leftover cabbage. And if you love this recipe for pickling red cabbage, don’t miss our quick pickled radishes.

Ingredients for Pickled Red Cabbage

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• Red cabbage: While you can certainly use green cabbage, shredded red cabbage starts out a deep purple then fades to a pretty deep pink as it softens and pickles. This recipe uses about half a medium head of cabbage.
• Garlic: Fresh, pungent garlic adds a lot of flavor to the pickled cabbage. Halving or smashing the cloves releases more flavor compounds.
• Peppercorns: Whole peppercorns add a mild warmth and bite. Black is traditional, but green or a mix can be used too.
• Cider vinegar: Vinegar adds bright acidity, giving quick pickles their tart, tangy flavor.
• Sugar: A little granulated sugar balances the vinegar with some sweetness.
• Salt: Don’t skimp on the salt, or your pickles may taste harsh.

Directions

Step 1: Mix up the cabbage

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In a large bowl, place the cabbage, garlic and peppercorns.

Step 2: Simmer the brine

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In a saucepan, bring the water, vinegar, sugar and salt to a simmer until the salt and sugar are dissolved. Pour the hot brine over the cabbage and give it a stir. Cover the pan and let it stand for two hours.

Step 3: Jar the cabbage

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Transfer the cabbage to jars, and seal them tightly. Refrigerate for 48 hours before serving.

Editor’s Tip: While this isn’t a canning recipe (these quick pickles must be kept in the refrigerator), packing them into clean glass jars will prolong their shelf life and maintain their flavor.

Pickled Red Cabbage Variations

• Add more veggies: Shredding another firm vegetable, like carrots, along with the cabbage adds more color and flavor. Red onions would work well too.
• Make it spicy: Add some sliced jalapenos or a single split serrano chile to heat things up.
• Change up the aromatics: If you’d prefer more of a sweet-pickle vibe, swap out the garlic for cloves and allspice. Other traditional pickling spices include mustard seed, celery seed and dill. A few ginger coins can add a warm, sweet flavor.

How to Store Pickled Red Cabbage

Kept in clean glass jars, this pickled red cabbage can be stored in the refrigerator for two to four weeks. Note, this is a quick pickle style of preparation, not a shelf-stable, canning recipe.

Can you make this pickled red cabbage recipe ahead of time?

Not only can you make it ahead of time, you should! Refrigerate it for 48 hours before enjoying it, so the cabbage can absorb the brine and soften.

Pickled Red Cabbage Tips

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Can you use a different vinegar to make pickled red cabbage?

If you don’t have cider vinegar, you can use white vinegar or red wine vinegar to make pickled red cabbage. White vinegar will be acidic, but it won’t add any extra flavor. Red wine vinegar may have a mild fruity aroma. Learn more about when each type of vinegar works best.

How do you shred cabbage?

A sharp chef’s knife will do the trick. Cut the cabbage into quarters, cut out the core, then slice thinly. You can also use a mandoline or a food processor with a shredding disk to shred cabbage quickly and evenly.

Does the brine need to be warm when added to the cabbage?

Pouring hot brine over the cabbage doesn’t truly cook it, but it does go a long way to help tenderize the cabbage, which makes for a nicer bite. The cabbage will continue to soften as it’s stored.