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5 from 1 vote

Easy Turkish Pickled Red Cabbage

This quick and easy pickled red cabbage is crunchy, tangy, and ready to eat in about 2 hours. It is perfect with kebabs, shawarma, döner, kumpir, tacos, sandwiches, salads, and mezze plates.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern, Turkish
Diet: Gluten Free, Halal, Low Lactose, Vegan, Vegetarian
Servings: 10 portions
Calories: 28kcal
Author: Ayla Clulee

Ingredients

  • 1 ½ lbs finely shredded red cabbage (700 grams)
  • ½ cup white wine vinegar or apple cider vinegar
  • ¼ cup lemon juice
  • ½ cup water (room temperature)
  • 3 teaspoon salt
  • 2 teaspoon sugar
US Customary - Metric

Instructions

  • Finely shred the red cabbage using a sharp knife, mandoline, or food processor slicing attachment.
  • Place the shredded cabbage in a large bowl filled with cold water. Gently squeeze it with your hands for about a minute, then drain it well in a colander.
  • In a bowl or measuring jug, combine the vinegar, lemon juice, water, salt, and sugar. Stir until the salt and sugar are fully dissolved.
  • Pack the shredded cabbage into a clean glass jar, pressing it down firmly as you go.
  • Pour the brine over the cabbage, then press it down again with the back of a spoon so the liquid reaches as much cabbage as possible. The cabbage may not be fully submerged at first, but it will soften and release more liquid as it sits. For fully covered cabbage straight away, make an extra half batch of brine and add only as much as needed.
  • Seal the jar tightly and refrigerate. The pickled cabbage is ready to eat after about 2 hours, but it tastes better after resting overnight.
  • Store in the refrigerator for up to 3 weeks.

Notes

  • Use a clean glass jar with a tight fitting lid.
  • This is a refrigerator pickle, not a canned pickle. Keep it chilled.
  • Shred the cabbage finely for the best texture.
  • Use clean utensils each time you take cabbage from the jar.
  • For a softer texture, massage the cabbage with the salt for a minute or two before adding the brine.
  • Add garlic, sumac, mustard seeds, black peppercorns, bay leaf, or red pepper flakes for extra flavor.

Nutrition

Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 718mg | Potassium: 176mg | Fiber: 1g | Sugar: 4g | Vitamin A: 760IU | Vitamin C: 41mg | Calcium: 32mg | Iron: 1mg