Learn How to Pickle Red Cabbage with this simple recipe that can be prepared in under 10 minutes using only 8 clean, real food ingredients. It's the perfect plant-based condiment to add brightness and flavor to so many dishes!
Estimated reading time: 8 minutes
Table of Contents
Why You'll Love My How to Pickle Red Cabbage Recipe!
My top 3 favorite reasons:
- Easy to Customize with Variations: this is an easy recipe to customize depending on what you have on hand or a particular flavor profile that you prefer!
- Can Be Prepared in Under 10 Minutes: just cut all the veggies up, add them to your glass jar, shake everything up and let it marinate a little before serving!
- Made with Clean, Real Food Ingredients: you only need 8 clean, real food ingredients to make this recipe!
Karielyn
Jump to RecipePickled red cabbage is one of the easiest ways to add bright color, tangy crunch, and big flavors to your plant-based meals.
This quick pickled cabbage recipe comes together in just minutes, making it perfect for meal prep, last minute toppings, or anyone wanting a simple, easy pickling recipe with any special equipment.
I love how the vibrant brine transforms everyday cabbage into a delicious homemade condiment that elevates tacos, bowls, salads, and wraps like my Chickpea + Mango Wraps.
You can feel good about making my quick pickled red cabbage recipe because it's plant-based, gluten-free, vegan, no-cook, dairy-free, oil-free, soy-free, tofu-free, low-fat, low-carb, and contains no refined sugar.
"Feel good about what you eat..."
- Karielyn Tillman
Ingredients
Here are the clean, real food ingredients I used to make this pickled red cabbage recipe. Try to buy organic if possible.
Key Ingredients
- Red Cabbage
- Carrots
- Red Onions
- Apple Cider Vinegar
- Filtered/Purified Water
- Garlic
- Coconut Sugar
- Himalayan Pink Salt
That's it! My Homemade Pickled Red Cabbage is super easy to make!
How To Make Pickled Red Cabbage
Step-by-Step Instructions
Here's how to make homemade pickled red cabbage and I'll show you how easy it is with these step-by-step instructions below.
- Step 1: Add all ingredients for the veggies to a large mason jar.
- Step 2: Add all ingredients for the brine to a small saucepan at stir on low heat just long enough for the coconut sugar to dissolve.
- Step 3: Pour the brine into the mason jar with the veggies. Press down the veggies into the brine as much as possible.
- Step 4: Put a top on the mason jar and gently shake until everything is evenly distributed. Place in the refrigerator to chill for about 1 hour or overnight.
Frequently Asked Questions
You can store the pickled cabbage in an air-tight container (glass mason jar works best) in the refrigerator for up to 2-3 weeks.
No! You just need to add all the ingredients for the brine to a small saucepan and stir on low heat just long enough to dissolve the coconut sugar and Himalayan pink salt.
Yes, you can. But here's why I add it when making homemade pickled cabbage.
The sugar does not play a part in preserving the cabbage, that's what the apple cider vinegar and Himalayan pink salt will do.
The sugar is added to balance the acidity of the vinegar and soften the flavor from the tanginess of the vinegar.
If you choose to omit the sugar, the flavor will be a little tarter and more intense, but the cabbage will still taste delicious and be safe to eat.
Yes! You can use green cabbage instead of red cabbage in this recipe.
I've made both varieties before but personally prefer the red cabbage version because of its beautiful color and the visual it adds to your plate and because it's crunchier than pickled green cabbage which I prefer.
There are two reasons why your brine may be dark.
1. Red Cabbage. Red cabbage naturally releases pigment into the brine and this is normal.
2. Coconut Sugar. I use coconut sugar, which is dark in color, instead of white sugar and this contributes to the darkness of the brine.
Both are visual and do not affect the taste of the brine.
I find Mason jars work perfectly for this recipe because they are glass and have an air-tight lid.
A regular 32-ounce Mason jar will work fine for this recipe - just make sure you get a "wide mouth" so it will be easy to get the cabbage in and out of the jar.
When I make this recipe, I usually start with a larger 64-ounce (half gallon size) Mason jar because I like to have a lot of room to shake it up when mixing in the brine.
After the brine is mixed well with the veggies, I transfer everything to a smaller 32-ounce Mason jar, pack it down as tightly as possible in the bottom of the jar, then store it in the refrigerator.
You really only need a 32-ounce jar unless you're making a double batch.
No, this is not a recipe to use for long-term storage or canning.
By following the recipe instructions, the pickled cabbage will be good refrigerated in an air-tight container for up to 2-3 weeks.
It is not shelf stable or suitable for long-term storage.
try this reader favorite !
Oven-Baked "Fried" Pickles
My Gluten-Free Vegan Oven-Baked "Fried" Pickles is another healthy + delicious recipe made with clean, real food ingredients!
Karielyn's Expert Tips
Here are my best tips to help you make this easy pickled cabbage recipe perfectly every time. These small adjustments can make a big difference in the flavor and texture.
Expert Tips
- Slice the cabbage thinly for faster pickling.
- Heat the brine just long enough to dissolve the sugar + salt - don't boil it.
- Use glass Mason jars to avoid staining.
- Pack the cabbage tightly so it stays submerged in the brine.
- Let is rest overnight for the best flavor.
- Use a mix of vinegars for deeper flavor such as apple cider vinegar + white vinegar.
Ingredient Substitutions
Red Cabbage: This can be substituted with green cabbage. Keep in mind that green cabbage will not be as crunch as red cabbage.
Onions: I like to use red onions, but you could use white onions, yellow onions, or even shallots.
Carrots: These are optional, but I add it for the color and little extra sweetness carrots provide. If you don't have any, you can omit them.
Apple Cider Vinegar: You can substitute with organic white vinegar or even use a combination of both. I prefer to use apple cider vinegar because it is better nutrition-wise than white vinegar because it contains "mother".
Garlic: This is one recipe you will want to use fresh garlic to get the best flavor. However, if you don't have any, you could substitute with ground garlic powder.
Water: If possible, use filtered/purified water and not tap water.
Coconut Sugar: I prefer to use this sweetener over white sugar, but you could substitute it with white sugar if you prefer. Coconut sugar will give the brine a darker color, but it does not affect the taste. You could also make the recipe sugar-free and omit the sugar completely, but the cabbage will have a strong, tart flavor.
Himalayan Pink Salt: This is my salt of preference, however, feel free to use your favorite sea salt.
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How To Make Pickled Red Cabbage
Equipment
Ingredients
For the veggies:
- 3 cups organic red cabbage (chopped; packed tightly)
- ½ cup organic red onions (thinly sliced)
- ¼ cup organic carrots (ribbon thin strips)
- 3 cloves organic garlic
For the brine:
- 1 cup organic apple cider vinegar
- 1 cup filtered/purified water
- 2 teaspoons organic coconut sugar
- 2 teaspoons Himalayan pink salt
Instructions
Prepare the veggies;
- Prep the veggies by cutting the cabbage into thin strips, the carrots into thin ribbon strips, the red onions into thin strips, and crush the garlic cloves.
- Add the prepped veggies into a large 64-ounce Mason jar and set aside.
Prepare the brine:
- Add all the ingredients for the brine to a small saucepan, bring to low heat and stir just long enough for the coconut sugar and Himalayan pink salt to dissolve; taking care to not boil the mixture.
Assembly:
- Add the brine to the Mason jar with the prepped veggies.
- Secure a lid onto the Mason jar tightly and shake it until everything is well distributed.
- Using a fork or wooden spoon, pack down the cabbage as much as possible to the bottom of the Mason jar so that it's all covered by the brine.
- Transfer the Mason jar to the refrigerator for at least an hour or overnight if possible. The longer you leave it the better the flavors blend together.
- Store it in the refrigerator in a sealed Mason jar for up to 2-3 weeks.
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
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