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Pickled Red Cabbage Recipe

Experience a taste of history with this vibrant pickled red cabbage recipe! A treasured heirloom from the Pennsylvania Dutch, this recipe combines traditional methods with modern convenience. Originally featured in the 1947 Culinary Arts Institute of Chicago's United States Regional Cookbook, this recipe delivers a tangy and crunchy side dish perfect for holiday gatherings or everyday meals. Prepare to be amazed by the depth of flavor developed through a unique pickling process.

Prep Time 60 mins
Cook Time 1920 mins
Calories 278.7 kcal
Protein 8g
Rating 4.0 (1 Reviews)
Pickled Red Cabbage 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pickled Red Cabbage

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How to Make Pickled Red Cabbage

  1. **Prep the Cabbage (Heirloom Method):** Generously sprinkle 1 medium (about 1.5 lbs) red cabbage, thinly sliced, with 2 tablespoons coarse sea salt.
  2. **Salt and Drain:** Place the salted cabbage in a colander set over a bowl. Let it stand at room temperature for 30 hours (or overnight in the fridge).
  3. **Sun-Drying (Optional):** After draining off excess liquid, you can optionally spread the cabbage thinly on a clean cloth and let it sit in the sun for a few hours (to help draw out more moisture).
  4. **Modern Method Drain:** After 30 hours (or overnight refrigeration), thoroughly drain the cabbage, pressing out any excess moisture.
  5. **Dry Cabbage:** Squeeze the cabbage dry using a clean kitchen towel.
  6. **Pack Jars:** Pack the dried cabbage tightly into sterilized canning jars, leaving 1/2 inch headspace.
  7. **Make the Brine:** In a medium saucepan, combine 2 cups apple cider vinegar, 1 cup sugar, 1 teaspoon celery seed, 1 teaspoon black peppercorns, and 1/2 teaspoon red pepper flakes (optional).
  8. **Simmer Brine:** Bring the brine to a boil, stirring until the sugar dissolves. Reduce heat and simmer for 7 minutes.
  9. **Cool and Pour:** Remove from heat and let the brine cool slightly. Carefully pour the hot brine over the cabbage in the jars, leaving 1/2 inch headspace.
  10. **Seal Jars:** Remove air bubbles by gently tapping the jars. Wipe the rims clean and seal the jars tightly.
  11. **Refrigerate:** Refrigerate for at least 3 days to allow the flavors to meld.
  12. **Enjoy:** Serve and enjoy! Your pickled red cabbage will keep for up to 6 weeks in the refrigerator.

Nutrition Information (Approximate per serving)

Sodium

100 g

Sugar

144g

Fat

0g

Carbs

15g

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

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Condiments Etc Vegetables American 1 Day Or More Fall Dietary Seasonal Inexpensive Northeastern United States Pennsylvania Dutch Free Of Something Greens