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Taking pickled red cabbage for a Weck jar with a fork
5 from 4 votes

Pickled Red Cabbage

Quick and easy pickled cabbage that is crunchy, sweet, and tangy! It makes the perfect topping for many dishes such as tacos, burgers, salads, and sandwiches.
Author Diana
Servings 12 servings
Prep Time 20 minutes
Chill time 1 hour



  • 2 cups shredded red cabbage
  • ½ cup (120ml) distilled vinegar or apple cider vinegar or red wine vinegar
  • ½ cup (120ml) water
  • 1 tablespoon granulated sugar
  • 2 teaspoon salt

Optional Seasonings:

  • 1 teaspoon black peppercorns
  • 2 cloves garlic sliced
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds


  • Remove the core of the cabbage then thinly shred it using a sharp chef's knife, or a mandoline slicer.
  • Make the pickling solution, in a small saucepan, combine half a cup of water with the salt and sugar. Stir and heat until the sugar and salt are dissolved in the water. Remove from heat, and allow to cool.
  • Add vinegar and the remaining water. Add the shredded cabbage to a mason jar, then top with the pickling solution leaving half an inch of space in the jar. Seal and store in the fridge for at least 1 hour.


  • Allow to Cool. It's important that you allow the brine to cool completely before you store the glass jar in the fridge.
  • Use Different Type of Cabbage. This recipe works for all types of cabbage, substitute red cabbage with green, white, or napa cabbage.
  • Add Heat. To add some heat, I suggest that you slice a jalapeño (keep or remove the seeds) and add it to the jar. Or use red pepper flakes instead.
  • Storing. Store the pickled red cabbage in the fridge in a sealed jar for up to 2-3 weeks.


Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 398mg | Potassium: 49mg | Fiber: 1g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 1mg