Pickled "Red" Cabbage Recipe

The warm brine over sliced cabbage in a glass jar makes a pickled red onion-like condiment with the right balance of sweetness, zest, and tanginess.

– 3 pounds green cabbage or red  – 1 medium red beet about 6-7 ounce  – 8 small garlic cloves about 1 ounce  – 6 cups clean filtered water – 3 tablespoon salt fine sea salt or kosher salt – ½ cup + 3 tablespoons apple cider vinegar 5-6% acidity – 10 black peppercorn – 3 bay leave – 6 tablespoons white sugar



Remove the outer leaves and core the cabbage and beets. Cut cabbage into 4 wedges and roughly chop into 1 ½ inch slices. 

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Or slice it like cabbage slaw. Cut the beetroot in half and thinly slice it. In sterilised jars, put cabbage, beetroot and garlic. 

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Keep layering until the jar is full. In a small saucepan, mix sugar, salt, peppercorns, and bay leaves to make the vinegar marinade. 

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Pour 6 cups of water over them and boil on medium. Simmer for 3 minutes to dissolve salt and sugar.

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First, give the mixture a minute to slightly cool down before proceeding.  When working with the hot liquid, exercise extreme caution.

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 The cabbage should be submerged in the vinegar mixture, leaving an inch at the top to seal the lid and marinate.

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Keep the jars sealed in the fridge and let them cool at room temperature. Enjoy after 24 hours in the fridge. 

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Marinate pickles for 2 days for better flavour. Use it to top salads, tacos, or any favourite recipe that needs crunch.

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Although the cabbage can be eaten after 12-24 hours, letting it sit in the fridge for longer will enhance its flavour.

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Grilled Chicken and Beetroot Salad with Apples and Beans Recipe 

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