Pickled Red Cabbage


Vegan ✔

Vegetarian  ✔

Gluten free  ✔

Dairy free  ✔

Egg free  ✔



Pickles really do brighten up any sandwich or salad, don’t you agree?
The color of this pickle is just incredible, especially after a few days, the color intensifies and gets deeper. So pretty, but the flavor is even more amazing. I could eat it on its own it’s that good!
Pickles are  great for digestion and this one is made in a jiffy.
And not just for sandwiches or salads but also great as a side for grilled Meats or Fish.
Makes: 2  18 oz./500 ml.  jars


  • 1 red cabbage
  • 4 tbsp.  sea salt
  • 1 1/2 C.Cider vinegar
  • 1/2 C.  Balsamic vinegar
  • 2 C.  Red Wine
  • 1 C.  Sugar
  • 1 tsp. Schezuan Pepper
  • 2 Bay leafs
  • 1 thumb sliced Ginger
  • 1/2 tsp ground All Spice
  • 1/2 tsp. ground Cloves
  • ½ teaspoon Coriander seeds
  • 2 Star Anise
  • 1 whole dried red chilli
  • 1 Orange, washed and sliced
  • 10 Cardamom pods
  • 1 cinnamon stick, broken into three pieces
  • ground Black Pepper



Remove outer leaves of cabbage and cut into quarters. Remove the inner core. Finely shred the cabbage. Layer shredded cabbage in a bowl, sprinkle with salt in between layers and leave to sit on the counter for about 4 hours.

Rinse and drain the cabbage, dry with a clean tea towel.

In a small sauce pan heat vinegar, wine, spices and sugar. Bring to a boil, stirring until sugar is dissolved. Continue to boil until liquid has reduced by half.





Meanwhile, turn on oven to 425° F and wash 2  18oz./500 ml. canning jars and lids with hot soapy water. To sterilize, place clean and dry jars into the hot oven for at least 20 minutes before packing.

Pack the cabbage into sterilized jars and pour over the vinegar. Seal and let cool. Keep refrigerated. Will keep for about 3 months.



Myra XO


If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

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