Old-Fashioned Pickled Red Cabbage (Easy Water Bath Canning Recipe)

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If you’re looking for a vibrant, tangy, old-fashioned preserve to add to your pantry shelves, this pickled red cabbage is a must-make. It’s simple, hearty, and perfect for topping sandwiches, serving alongside roasted meats, or adding to salads and grain bowls.

This classic vinegar-brined cabbage recipe uses just a handful of ingredients and comes together beautifully with water bath canning.

Two mason jars filled with old-fashioned pickled red cabbage in spiced vinegar brine on a light neutral background with mustard seeds and bay leaves.
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Homemade pickled red cabbage preserved in a simple vinegar brine using the water bath canning method.

Why You’ll Love This Recipe

  • ✔ Bright, tangy flavor
  • ✔ Long pantry shelf life
  • ✔ Simple ingredients
  • ✔ Beautiful jewel-toned jars
  • ✔ Perfect for charcuterie boards

If you grow cabbage (especially in cooler climates like ours in Upstate NY), this is a wonderful way to preserve your harvest.

Flat lay of ingredients for pickled red cabbage including red cabbage, sea salt, white vinegar, mustard seeds, peppercorns, and bay leaves on a light neutral background.
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Simple pantry ingredients needed to make homemade pickled red cabbage using the water bath canning method.

Ingredients

  • 4 pounds (about 2 kg) red cabbage
  • 4 tablespoons sea salt
  • 4 cups (1 liter) white vinegar
  • 1 teaspoon mustard seeds
  • 1 teaspoon peppercorns
  • 1 bay leaf

Makes: About 8 cups

Equipment Needed

  • Sharp knife or mandoline
  • Large mixing bowl
  • Clean dishcloth
  • Saucepan
  • Sterilized pint jars
  • Lids and bands
  • Water bath canner

Step-by-Step Instructions

1. Prepare the Cabbage

Remove and discard the outer leaves of each cabbage. Cut each cabbage in half and remove the tough white core.

Finely shred the cabbage and place it in a large bowl. Sprinkle evenly with sea salt and toss well.

Cover with a clean dishcloth and let sit overnight at room temperature. This helps draw out moisture and soften the cabbage.

2. Rinse and Drain

The next day, rinse the cabbage thoroughly in cold water. Drain well and squeeze out excess liquid.

3. Prepare the Brine

In a saucepan, bring the vinegar, mustard seeds, peppercorns, and bay leaf to a boil. Reduce heat and let simmer for a few minutes, then allow to cool slightly.

Pouring warm spiced vinegar brine into mason jars filled with shredded red cabbage using a funnel for water bath canning.
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4. Pack the Jars

Pack the cabbage tightly into hot, sterilized jars, leaving about ½ inch headspace.

Pour the warm spiced vinegar over the cabbage, ensuring it is fully submerged while maintaining proper headspace. Remove air bubbles and wipe rims clean.

5. Water Bath Process

Place jars into a boiling water bath canner.

  • Process pint jars for 10 minutes (adjust for altitude as needed).
  • Remove and let cool undisturbed for 12–24 hours.
  • Check seals before storing.

Storage

Store sealed jars in a cool, dark place for up to 12 months.

For best flavor, allow the pickled cabbage to sit for 2–3 weeks before opening.

Once opened, refrigerate and use within 2–3 weeks.

Serving Ideas

This pickled red cabbage is delicious:

  • On pulled pork sandwiches
  • With sausages or bratwurst
  • On tacos
  • Tossed into green salads
  • Alongside roasted chicken
  • Added to charcuterie boards

Tips for Success

  • Slice cabbage very thin for best texture.
  • Use high-quality white vinegar (5% acidity).
  • Always follow safe canning guidelines.
  • Adjust processing time if you live above 1,000 ft elevation.

Frequently Asked Questions

Can I use apple cider vinegar instead?
Yes, as long as it is 5% acidity.

Can I add sugar?
Yes. Add 1–2 tablespoons to the brine if you prefer a sweeter pickle.

Is this fermented cabbage?
No — this is vinegar-pickled cabbage, not lacto-fermented sauerkraut.

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