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Close up of a jar of pickled cabbage

Crunchy, Tangy Pickled Red Cabbage

  • Author: Adriana
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 8 cups 1x
  • Category: Condiments
  • Method: Stovetop
  • Cuisine: American


Pickled Cabbage is an addictingly tangy, salty, sweet, and crunchy vegetable garnish to amp up the flavor and texture of your meals! This is a straightforward recipe for pickled red cabbage that makes 2 jars– feel free to sub white or green cabbage as well! Happy pickling!


  • 2 lbs. red cabbage (About 9 cups shredded cabbage)
  • 3 cups vinegar
  • 2 cups water
  • 2 tablespoons salt (for 2lbs use 68 teaspoons salt, to preference!)
  • 3 tablespoons sugar
  • 1 tablespoon chili flakes
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole coriander seed


  1. Remove the outer leaves of the cabbage and discard. Shred the 2lbs of cabbage coarsely or finely (based on your liking) using a knife, mandolin, or food processor with a shredding disc. We used a food processor and set the shredding disc thickness to #3. The 2-pound cabbage perfectly filled a 9-cup food processor basin.
  2. Prepare the vinegar brine. Add vinegar, water, and remaining ingredients to a small pot and heat until the sugar and salt are dissolved.
  3. Using 2- quart-sized jars or 4- pint-sized jars, distribute the shredded cabbage equally into the jars. Pour the hot vinegar brine over the jars until the cabbage is submerged in the brine. If you fall a little short on brine, you can simply top off with additional vinegar.
  4. Place lids on the jars and store them in the fridge for 4-6 weeks. Pickled cabbage can be eaten right away but is best after it has chilled for several hours.


** For keto you can sub sugar with an alternative sweetener like erythritol or monk fruit.

** See full post for ways to use pickled red cabbage! It’s a truly versatile garnish.

** To extend the shelf life, be sure not to double dip a utensil back into the jar… We’re looking at you, sneaky snackers!!

Keywords: Pickled Cabbage