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 6–8 teaspoons salt, to preference!)
- 3 tablespoons sugar
- 1 tablespoon chili flakes
- 1 tablespoon black peppercorns
- 1 tablespoon whole coriander seed
- 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.
- Prepare the vinegar brine. Add vinegar, water, and remaining ingredients to a small pot and heat until the sugar and salt are dissolved.
- 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.
- 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