Pickled Red Cabbage

I recently discovered this new interest in pickling my produce. It’s quick, easy, and tastes great. But more importantly it is such a great way to preserve your food. I have pickled cucumbers, green beans, and beets this year. Looks like red cabbage is next! Pickled red cabbage pairs well on tacos or sandwiches, in salads, or straight out the jar by a fork! Who doesn’t love a simple vegetable pickle?


  • 1 head red cabbage, thinly sliced and quartered
  • 1 teaspoon celery salt
  • 2 cups water 
  • 2 cloves garlic
  • 2 cups red wine vinegar 
  • 4 tablespoons sugar 
  • 2 teaspoon salt
  • 1 teaspoon crushed red pepper flakes


  • 1 Thinly sliced the cabbage. 
  • 2 In a bowl combine the remainder of the ingredients and mix well. 
  • 3 Prepare your jars and fill with cabbage, this recipe will fill up to four mason jars. 
  • 4 Pour the brine over the cabbage in each jar. 
  • 5 Seal and shake. Let sit on the counter in room temp for two hours. 
  • 6 Refrigerate for 2-3 weeks.


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