Pickled red cabbage recipe

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(743 ratings)
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Skill: medium
Cost: cheap
5-a-day: 1
Prep: 30 min

Nutrition per portion

Calories 1020 kCal 51%
Fat 9.0g 13%
  -  Saturates 0.9g 5%
Carbohydrates 202.2g 51%
  -  of which Sugars 140.5g 156%
Protein 26.9g 54%
Salt 60.47g 1008%
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  • Our pickled red cabbage recipe is cheap, quick and easy – and just perfect for beginners!

    This recipe is the ideal base for pickled red cabbage slaw or salad. How about serving this pickled cabbage packed into homemade tacos or how about adding a layer to our impressive Christmas dinner pie?

    Any leftover vinegar from this recipe can be used for a homemade salad dressing or to pickle other vegetables so nothing goes to waste.

    Make sure you used sterilised jars to store your red cabbage. This will make sure the cabbage stays fresh and last as long as it can. Follow our simple step-by-step guide on how to sterilise jars at home if you’re unfamiliar with the process.

    Love a good chutney? Try our delicious chutney recipes right here!


    Please note, the nutritional information provided for this recipe is calculated as a whole recipe and not per portion, jar, or person.


    • 1kg (2¼lb) red cabbage, finely sliced
    •  2 red onions, peeled and finely sliced
    •  4tbsp salt
    •  2 x 568ml bottles distilled malt vinegar
    • 1 cinnamon stick, lightly crushed
    • 1tbsp cloves, lightly crushed
    • 1tbsp coriander seeds
    • 6 level tbsp granulated sugar
    • You'll also need:
    • Sterilised jars with vinegar-proof lids


    • Place the finely sliced red cabbage and onion in a bowl and sprinkle over the salt. Mix well. Loosely cover the bowl and leave the vegetables overnight.

    • Pour the vinegar into a pan, add the spices, and bring to the boil. Remove the pan from the heat and stir in the granulated sugar. Leave the mixture to cool.

    • Wash the cabbage and onion in a colander under running cold water to rinse off salt. Drain well and pat dry with kitchen paper.

    • Pack the vegetables into cold, sterilised jars, pressing down well. Pour over vinegar, ensuring that each jar has some of the spices and that the vegetables are totally covered with vinegar.

    • Seal the jars with vinegar-proof lids, label and store in a cool, dark place for at least 2 weeks before using. It will keep for up to 3 months, stored in a cool, dark place. Keep jars in the fridge once opened.

    Top tip for making Pickled red cabbage

    Pickled cabbage is best stored in the fridge and used within 6-8 weeks. Any longer than this and the cabbage won’t be as crunchy or fresh in flavour.

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