Canned Pickled Red Cabbage Recipe

Brighten up those chilly winter meals with this incredibly easy canned pickled red cabbage recipe! Tangy, vibrant, and perfectly crisp, it's the ideal side dish for roast pork, sausages, or any winter comfort food. Ready in just 30 minutes of prep and a 6-day wait, this recipe is a must-try for delicious homemade pickles.

Prep Time 30 mins

Cook Time 30 mins

Calories 142.2 kcal

Protein 5g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Canned Pickled Red Cabbage

1 medium red cabbage (about 1kg)
Pickling Salt
White Vinegar
1 teaspoon black peppercorns, 2 bay leaves, 1 teaspoon coriander seeds, 2 tablespoons pickling salt

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How to Make Canned Pickled Red Cabbage

Shred 1 medium red cabbage (about 1kg) and place it in a large ceramic bowl.
Generously sprinkle 2 tablespoons of kosher salt over the shredded cabbage.
Mix thoroughly to ensure the salt is evenly distributed throughout the cabbage.
Place a weighted plate (e.g., a smaller bowl filled with water) on top of the cabbage to press it down. Cover the bowl and let it sit at room temperature for 24 hours. This will draw out excess moisture.
After 24 hours, thoroughly drain the cabbage in a colander, pressing out as much liquid as possible.
Pack the drained red cabbage tightly into sterilized canning jars, leaving about 1 inch of headspace at the top.
In a saucepan, combine 2 cups apple cider vinegar, 1 cup water, 2 tablespoons pickling salt, 1 teaspoon black peppercorns, 2 bay leaves, and 1 teaspoon coriander seeds.
Bring the pickling liquid to a boil over medium-high heat, stirring until the salt dissolves completely.
Carefully pour the hot pickling liquid over the red cabbage in the jars, leaving that 1-inch headspace.
Remove any air bubbles by gently tapping the jars on the counter.
Wipe the rims of the jars clean, and then seal with lids and rings.
Process the jars in a boiling water bath for 10 minutes. Ensure the jars are fully submerged in boiling water.
Remove jars from the boiling water and let them cool completely. You should hear a satisfying 'pop' sound as the jars seal.
Allow the pickled red cabbage to ferment and develop its flavor for at least 6 days before enjoying. The flavor will continue to improve over time.

Nutrition Information (Approximate per serving)

Sodium

99 g

Sugar

35g

Fat

Carbs

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Starters Appetizers & Snacks Sweets & Sides Side Dishes European American Vegetarian Gluten Free Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Main Ingredient Preparation 5 Ingredients Or Less Vegetables Easy

Frequently Asked Questions

How long does it take to make Canned Pickled Red Cabbage?

Canned Pickled Red Cabbage takes about 60 minutes from start to finish — roughly 30 minutes to prepare and 30 minutes to cook.

How many calories are in Canned Pickled Red Cabbage?

Canned Pickled Red Cabbage has approximately 142.2 calories per serving, with about 5 g protein, 5 g carbohydrates and 0 g fat.

What ingredients do I need for Canned Pickled Red Cabbage?

The key ingredients for Canned Pickled Red Cabbage are Red Cabbage, Pickling Salt, White Vinegar, Pickling Spices. See the full list with measurements above.