Pickled Red Cabbage with Carrots and Cilantro

You have to try this pickled red cabbage! It’s a perfect side or topping for many of our summertime favourites.

pickled red cabbage on plate
Pickled red cabbage is perfect for summertime. On the plate is rhubarb pulled pork and pickled red onions, homemade buns, black bean quinoa salad, coleslaw, pickled zucchini and of course pickled red cabbage.

Also Read: Ten Steps to Quick Refrigerator Pickles, Quick Pickled Onions, Braised Red Cabbage

This pickled red cabbage has great flavour without being too tangy. The brine, as you’ll see in the recipe, has more water than vinegar, which provides a much more mellow flavour than other pickled vegetables.  The ginger and cilantro seasoning is a fantastic combination.

pickled red cabbage
Shredded red cabbage, carrots, cilantro, ginger and peppercorns in a light brine.

Look how pretty these colours are! Try it with sticky ribs, pulled pork, tacos, burgers or high fat, high carb meals that need a light, refreshing touch.

ingredients for pickled cabbage
Gorgeous colours and fresh flavours come together quickly in this tasty dish.

I haven’t even mentioned how quick and easy it is to make. Just a little shredding and you’re on your way. You can serve this slaw within a few hours, but I recommend letting it rest at least 24 hours for the flavours to blend and the cabbage to soften a little.

Pickled Red Cabbage Recipe

picked red cabbage
Print Recipe
5 from 4 votes

Pickled Red Cabbage with Ginger & Cilantro

Pickled red cabbage with carrots, ginger and cilantro makes a tasty combination. A great side dish or topping for burgers, sandwiches and tacos.
Prep : 15 mins
Cook : 2 mins
Servings: 2 cups

Ingredients

  • 1/4 head red cabbage (1 cup shredded)
  • 2 medium carrots (1cup shredded)
  • 1/4 bunch cilantro (1/4 cup chopped)
  • 3-5 thin slices of fresh ginger
  • 1/2 tsp whole black peppercorn
  • 1/3 cup cider vinegar
  • 2/3 cup water
  • 1/2 tsp salt
  • 2 tsp sugar

Instructions

  • Wash and prep veggies. Cut cabbage into thin strips (or use grater), grate carrots and chop cilantro.
  • Add ginger and peppercorns to a 2 cup jar.
  • Layer in cabbage, carrots and cilantro. Arrange them in layers like lasagna or mix them and add to jar - your preference. Leave 1/2 inch space between top of vegetables and rim of jar.
  • Combine vinegar, water, salt and sugar in small pot. Bring to boil and stir to dissolve salt and sugar. Remove from heat and pour over veggies in jar.
  • Press veggies down to remove as much air as possible. Top with more brine until vegetables are totally covered.
  • Eat and enjoy at anytime, although letting the cabbage marinate for at least 12 hours will infuse flavour better and soften the cabbage somewhat.
  • Store in refrigerator for 2-3 weeks.

Notes

This cabbage must be stored in the fridge. It is not the same as fermented cabbage, nor is it safe for canning.
Tried this recipe?Mention @GetGettyS or tag #GetGettyS
brine view of pickled cabbage
Ensure all bits are covered with brine.

Variations to Try

You can customize your pickled red cabbage any way you like. Because it’s stored in the fridge for only a couple of weeks, think of this more as a recipe than a preserve.  There’s room to try different things, for example…

  • Use a different variety of cabbage. Use any cabbage you have access to; red and green cabbage have similar crisp texture, savoy or nappa cabbage will be a little softer.
  • Add different veggies. The red cabbage will colour the brine and other veggies, but even after sitting for a week, you’ll still get some colour, texture and flavour differences by adding carrots, sweet peppers, radishes, etc.
  • Add different spices. I love the ginger/cilantro combo in this recipe but there are so many other options too. Hot peppers or pepper flakes for a little zing?  How about adding some garlic or onions? What about mustard, coriander or cumin seeds? I bet fennel and cabbage would go together too. The possibilities are endless.
  • Use pre-shredded coleslaw mix. For the ultimate in quick and easy – just pickle a pre-packed coleslaw mix.

How Long To Store Pickled Red Cabbage

You can keep your pickled red cabbage for 2-3 weeks in the fridge.

Please note, this recipe is not suitable for canning in a hot water bath canner or pressure canner. It is also not the same as fermented cabbage and should not be treated as such, it must be stored in the fridge.

picked red cabbage

How to Use Pickled Cabbage

Pickled cabbage can be used like a side dish (think coleslaw) or it can be used like a condiment (think pickled jalapenos).

pickled red cabbage
I really like pickled red cabbage and pickled red onions with pulled pork! This time with a side of Creamy German style cucumber salad.

It’s perfect anytime you have rich, heavy meals or sweet/sticky meats. This cabbage will provide a refreshing contrast and give your taste buds something else to enjoy. Try it on top of or next to:

  • pulled, roasted or bbq meats
  • tacos
  • burgers
  • sandwiches

It’s also perfect for picnics and potlucks, just bring a jar and a fork! It also makes a nice hostess gift for that foodie friend who enjoys trying something new.

pouring brine on top of cabbage
Shred veggies, make brine, pour brine over veggies, let rest and enjoy.

MORE PICKLE RECIPES

Here are my favourite pickle recipes.

Classic Pickle Brine for Quick Refrigerator Veggies – refrigerator pickles only

Pickled Beets – use as refrigerator pickles or make shelf stable with Hot Water Bath

Dilly Beans – use as refrigerator pickles or make shelf stable with Hot Water Bath

Pickled Hot Peppers – use as refrigerator pickles or make shelf stable with Hot Water Bath

Pickled Red Onions – use as refrigerator pickles only

If you make this recipe, let me know what you think and how you used it. Comment below or share your photos and ideas on Instagram @getgettys or Facebook @GettyStewart.HomeEconomist.

Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist,  speaker and writer putting good food on tables and agendas.  She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.

Similar Posts