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Pickled Red Cabbage

Total Time

Prep/Total Time: 10 min. + chilling

Makes

4 cups

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. —Peggy Woodward, Shullsburg, Wisconsin
Pickled Red Cabbage Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. 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.
Pickled Red Cabbage Tips

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

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 when to use different types of vinegar.

What can you serve with pickled red cabbage?

Pickled red cabbage is delicious piled high on tacos (including fish tacos or these lime chicken tacos). Otherwise, keep it on hand for your favorite sandwiches.

How should you store pickled red cabbage?

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 pickled recipes.

Lauren Pahmeier, Taste of Home Associate Editor

Nutrition Facts

1/4 cup: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 0 protein.

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