{"id":1777770,"date":"2022-06-03T16:06:41","date_gmt":"2022-06-03T16:06:42","guid":{"rendered":"https:\/\/www.tasteofhome.com\/recipes\/pickled-red-cabbage\/"},"modified":"2024-09-05T15:18:04","modified_gmt":"2024-09-05T20:18:04","slug":"pickled-red-cabbage","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pickled-red-cabbage\/","title":{"rendered":"Pickled Red Cabbage"},"content":{"rendered":"<p>Pretty red cabbage is pickled in vinegar, garlic and whole peppercorns for a tangy, crunchy condiment that&#8217;s incredibly versatile.\u00a0Pickled red cabbage is a terrific topper for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/tangy-pulled-pork-sandwiches\/\" data-name=\"www.tasteofhome.com\/recipes\/tangy-pulled-pork-sandwiches\/\" data-module=\"content engagement\" data-position=\"embedded links\">pulled pork sandwiches<\/a>, fish tacos or a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/asian-chicken-rice-bowl\/\" data-name=\"www.tasteofhome.com\/recipes\/asian-chicken-rice-bowl\/\" data-module=\"content engagement\" data-position=\"embedded links\">grain bowl<\/a>. It&#8217;s also a colorful addition to a charcuterie board and delicious on hamburgers or brats.<\/p>\n<p>Basically, anywhere you&#8217;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&#8217;s also a great way to use up leftover cabbage. And if you love this recipe for pickling red cabbage, don&#8217;t miss our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-pickled-radishes\/\" data-name=\"www.tasteofhome.com\/recipes\/quick-pickled-radishes\/\" data-module=\"content engagement\" data-position=\"embedded links\">quick pickled radishes<\/a>.<\/p>\n<h2>Ingredients for Pickled Red Cabbage<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038127\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pickled-Red-Cabbage_TOHD24_269679_DianaChistruga_1.jpg?fit=700%2C1024\" alt=\"Ingredients for Pickled Red Cabbage\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong>Red cabbage: <\/strong>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.<\/li>\n<li><strong>Garlic: <\/strong>Fresh, pungent garlic adds a lot of flavor to the pickled cabbage. Halving or smashing the cloves releases more flavor compounds.<\/li>\n<li><strong>Peppercorns: <\/strong>Whole <a href=\"https:\/\/www.tasteofhome.com\/article\/guide-to-peppercorns\/\" data-name=\"www.tasteofhome.com\/article\/guide-to-peppercorns\/\" data-module=\"content engagement\" data-position=\"embedded links\">peppercorns<\/a> add a mild warmth and bite. Black is traditional, but green or a mix can be used too.<\/li>\n<li><strong>Cider vinegar: <\/strong>Vinegar adds bright acidity, giving quick pickles their tart, tangy flavor.<\/li>\n<li><strong>Sugar: <\/strong>A little granulated sugar balances the vinegar with some sweetness.<\/li>\n<li><strong>Salt:\u00a0<\/strong>Don&#8217;t skimp on the salt, or your pickles may taste harsh.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Mix up the cabbage<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038128\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pickled-Red-Cabbage_TOHD24_269679_DianaChistruga_2.jpg?fit=700%2C1024\" alt=\"Red cabbage garlic and peppercorns in a large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, place the cabbage, garlic and peppercorns.<\/p>\n<h3>Step 2: Simmer the brine<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038136\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pickled-Red-Cabbage_TOHD24_269679_DianaChistruga_3.jpg?fit=700%2C1024\" alt=\"Pouring hot brine over the cabbage\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes <\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 3: Jar the cabbage<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038129\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pickled-Red-Cabbage_TOHD24_269679_DianaChistruga_4.jpg?fit=700%2C1024\" alt=\"Red cabbage with brine transferred to jars\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes <\/span><\/span><\/p>\n<p>Transfer the cabbage to jars, and seal them tightly. Refrigerate for 48 hours before serving.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> While this isn&#8217;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.<\/p>\n<h2>Pickled Red Cabbage Variations<\/h2>\n<ul>\n<li><strong>Add more veggies:\u00a0<\/strong>Shredding another firm vegetable, like carrots, along with the cabbage adds more color and flavor. Red onions would work well too.<\/li>\n<li><strong>Make it spicy:\u00a0<\/strong>Add some sliced jalapenos or a single split serrano chile to heat things up.<\/li>\n<li><strong>Change up the aromatics: <\/strong>If you&#8217;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.<\/li>\n<\/ul>\n<h2>How to Store Pickled Red Cabbage<\/h2>\n<p>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.<\/p>\n<h3>Can you make this pickled red cabbage recipe ahead of time?<\/h3>\n<p>Not only <em>can<\/em> you make it ahead of time, you <em>should<\/em>! Refrigerate it for 48 hours before enjoying it, so the cabbage can absorb the brine and soften.<\/p>\n<h2>Pickled Red Cabbage Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038130\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pickled-Red-Cabbage_TOHD24_269679_DianaChistruga_5.jpg?fit=700%2C1024\" alt=\"Red cabbage with brine transferred to jars\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you use a different vinegar to make pickled red cabbage?<\/h3>\n<p>If you don&#8217;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&#8217;t add any extra flavor. Red wine vinegar may have a mild fruity aroma. Learn more about when each <a href=\"https:\/\/www.tasteofhome.com\/article\/when-each-type-of-vinegar-works-best\/\" data-name=\"www.tasteofhome.com\/article\/when-each-type-of-vinegar-works-best\/\" data-module=\"content engagement\" data-position=\"embedded links\">type of vinegar<\/a> works best.<\/p>\n<h3>How do you shred cabbage?<\/h3>\n<p>A sharp chef&#8217;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.<\/p>\n<h3>Does the brine need to be warm when added to the cabbage?<\/h3>\n<p>Pouring hot brine over the cabbage doesn&#8217;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&#8217;s stored.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Our pickled red cabbage recipe is crisp, crunchy and just plain gorgeous. It&#8217;s bursting with bright and tangy flavor.<\/p>\n","protected":false},"author":7061,"featured_media":2051961,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307645,305982,304328,304993,305487,304338,305003,304988,304368,303887,306848,306017,304228,304207,304350,324623,304388,304398,304150,303883,305028,307614,305031],"categories-v2":[310628,311717,308984,308940,310796,308992,308949,308935,308745,308478,309603,311745,339204,309555,309001,309177,308752,308797,309434,308476,308974,310591,308975],"coauthors":[112911],"recommended_recipes":[{"post_title":"Pickled Beets","post_link":"\/recipes\/pickled-beets\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pickled-Beets_EXPS_FT24_4420_EC_022824_3.jpg"},{"post_title":"Pickled Red Onions","post_link":"\/recipes\/pickled-red-onions\/","post_image":"\/wp-content\/uploads\/2021\/06\/Pickled-Red-Onions_EXPS_FT21_263012_F_0415_1.jpg"},{"post_title":"Dill Pickle Potato Salad","post_link":"\/recipes\/dill-pickle-potato-salad\/","post_image":"\/wp-content\/uploads\/2025\/04\/Dill-Pickle-Potato-Salad_EXPS_FT25_20975_EC_0424_2.jpg"},{"post_title":"Red Cabbage Salad","post_link":"\/recipes\/red-cabbage-salad\/","post_image":"\/wp-content\/uploads\/2025\/04\/Red-Cabbage-Salad_EXPS_TOHcom25_278685_DR_03_21_05b.jpg"},{"post_title":"Pickled Corn","post_link":"\/recipes\/pickled-corn\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pickled-Corn_EXPS_TOHD24_267522_SheriSilver_7.jpg"},{"post_title":"Pickled Bell Peppers","post_link":"\/recipes\/pickled-bell-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pickled-Bell-Peppers_EXPS_TOHJJ22_8912_MD_01_27_10b.jpg"},{"post_title":"Pickled Cauliflower","post_link":"\/recipes\/pickled-cauliflower-recipe\/","post_image":"\/wp-content\/uploads\/2024\/10\/Pickled-Cauliflower_EXPS_GHT22_175584_ST_05_25_1.jpg"},{"post_title":"Pickled Beet Salad","post_link":"\/recipes\/beet-salad-with-lemon-dressing\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_195627_MelissaPatterson_10-copy.jpg"},{"post_title":"Pickled Green Beans","post_link":"\/recipes\/pickled-green-beans\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps133042_HC153382B09_05_5b.jpg"},{"post_title":"Pickled Sweet Peppers","post_link":"\/recipes\/pickled-sweet-peppers\/","post_image":"\/wp-content\/uploads\/2024\/10\/Pickled-Sweet-Peppers_EXPS_TOHD24_45237_DianaRattray_7.jpg"},{"post_title":"Pickled Cabbage","post_link":"\/recipes\/pickled-cabbage\/","post_image":"\/wp-content\/uploads\/2024\/09\/Pickled-Cabbage_EXPS_FT24_5721_JR_0829_8.jpg"},{"post_title":"Pickled Green Tomato Relish","post_link":"\/recipes\/pickled-green-tomato-relish\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pickled-Green-Tomato-Relish_exps46949_CP143300D02_21_5bC_RMS.jpg"},{"post_title":"Pickled Cherry Tomatoes","post_link":"\/recipes\/pickled-cherry-tomatoes\/","post_image":"\/wp-content\/uploads\/2022\/06\/Pickled-Cherry-Tomatoes_EXPS_FT22_269677_F_0513_1.jpg"},{"post_title":"Red Cabbage Casserole","post_link":"\/recipes\/red-cabbage-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2040_BHR1449221D112B.jpg"},{"post_title":"Pickled Carrots","post_link":"\/recipes\/pickled-carrots\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16097_CW10200C31B.jpg"},{"post_title":"Pickled Onion","post_link":"\/recipes\/pickled-onion\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40208_CFT1437882B03131b.jpg"},{"post_title":"Pickled Green Tomatoes","post_link":"\/recipes\/pickled-green-tomatoes\/","post_image":"\/wp-content\/uploads\/2022\/03\/Pickled-Green-Tomatoes_EXPS_TOHJJ22_54096_MD_01_27_6b.jpg"},{"post_title":"Red Cabbage Slaw","post_link":"\/recipes\/red-cabbage-slaw\/","post_image":"\/wp-content\/uploads\/2018\/01\/Red-Cabbage-Slaw_EXPS_FT22_18809_F_0408_1.jpg"},{"post_title":"Pickled Carrot Salad","post_link":"\/recipes\/pickled-carrot-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10107_QC10034C53.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pickled-Red-Cabbage_EXPS_TOHD24_269679_DianaChistruga_6.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pickled-red-cabbage\/","name":"Pickled Red Cabbage","datePublished":"2022-06-03","dateModified":"2024-09-05","prepTime":"PT0M","cookTime":"PT10M","totalTime":"PT10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pickled-Red-Cabbage_EXPS_TOHD24_269679_DianaChistruga_6.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Our pickled red cabbage recipe is crisp, crunchy and just plain gorgeous. It's bursting with bright and tangy flavor.","recipeIngredient":["4 cups shredded red cabbage (about 1\/2 medium head)","2 garlic cloves, halved","1 teaspoon whole peppercorns","1 cup water","1 cup cider vinegar","1 tablespoon sugar","2 teaspoons salt"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix up the cabbage","text":"In a large bowl, place the cabbage, garlic and peppercorns.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pickled-Red-Cabbage_TOHD24_269679_DianaChistruga_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Simmer the brine","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pickled-Red-Cabbage_TOHD24_269679_DianaChistruga_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Jar the cabbage","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pickled-Red-Cabbage_TOHD24_269679_DianaChistruga_4.jpg?fit=700,1024"}],"recipeYield":"4 cups","author":[{"@type":"Person","name":"Anna Thomas Bates"}],"nutrition":{"@type":"NutritionInformation","calories":" 5 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"5mg sodium","carbohydrateContent":"1g carbohydrate (1g sugars","fiberContent":"0 fiber)","proteinContent":"0 protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5}},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"269679","romance_copy_dek":"Our pickled red cabbage recipe is crisp, crunchy and just plain gorgeous. 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","AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"This bright and tangy pickled red cabbage is so pretty! The color is gorgeous, and the cabbage maintains a nice crunchy texture. Try it on your favorite sandwich. \u2014Peggy Woodward, Shullsburg, Wisconsin","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring the water, vinegar, sugar and salt to a simmer until sugar and salt dissolve. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars if desired; seal tightly. Refrigerate 48 hours before serving, and up to 1 month.","SequenceNo":1}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Quick","ID":304350},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Condiments","ID":305982},{"Name":"Pickles","ID":306017},{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Gluten-Free","ID":305003},{"Name":"Vegan","ID":305028},{"Name":"Vegetarian","ID":305031},{"Name":"Holidays & Events","ID":304368},{"Name":"Seasons","ID":304388},{"Name":"Summer","ID":304398},{"Name":"Ingredients","ID":306848},{"Name":"Cabbage","ID":307645},{"Name":"Vegetables","ID":307614},{"Name":"Techniques","ID":304150},{"Name":"Pickling","ID":304228},{"Name":"Preserving","ID":304207},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":10,"NutritionalAnalyisParagraph":"1\/4 cup: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 0 protein.","NoOfRatings":0,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Pickled-Red-Cabbage_EXPS_TOHD24_269679_DianaChistruga_6.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Pickled-Red-Cabbage_EXPS_TOHD24_269679_DianaChistruga_6.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Pickled Red Cabbage Tips","TipText":"<h3>Can you use a different vinegar to make pickled red cabbage?<\/h3>If you don't have cider vinegar on hand, you can use white vinegar or red wine vinegar to make pickled red cabbage instead. Learn more about <a href=\"https:\/\/www.tasteofhome.com\/article\/when-each-type-of-vinegar-works-best\/\">when to use different types of vinegar<\/a>. <h3>What can you serve with pickled red cabbage?<\/h3>Pickled red cabbage is delicious piled high on tacos (including <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fantastic-fish-tacos\/\">fish tacos<\/a> or these <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lime-chicken-tacos\/\">lime chicken tacos<\/a>). Otherwise, keep it on hand for your favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/up-your-lunch-game-with-our-40-best-cold-sandwich-recipes\/\">sandwiches<\/a>. <h3>How should you store pickled red cabbage?<\/h3>Store your jar of pickled red cabbage in the fridge for up to 2 weeks, although it may not last for that long! After it's gone, try more of our <a href=\"https:\/\/www.tasteofhome.com\/collection\/pickled-recipes\/\">pickled recipes<\/a>. <br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/lpahmeier\/\">Lauren Pahmeier<\/a>, Taste Recipes Associate Editor<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43977,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311717,"name":"Condiments","slug":"condiments","term_group":0,"term_taxonomy_id":311652,"taxonomy":"categories-v2","description":"Looking for recipes for condiments? 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