Pickled Red Cabbage

This pickled red cabbage recipe is Pennsylvania Dutch through and through: simple, patient, and built to last. Shredded cabbage gets salted and drained for 30 hours, sun-dried to pull out even more moisture, then packed in stone jars with a hot spiced vinegar brine.

The spice blend sets this apart from quick-pickle recipes. Celery seed, mace, allspice, cinnamon, and black pepper give the brine a warm, aromatic complexity that deepens as the cabbage sits in the jar. The sugar balances the vinegar’s bite without making it sweet.

Salting and sun-drying the cabbage first is critical. It draws out water that would dilute the brine and make the cabbage soggy. What you end up with is a crisp, tangy pickle with real crunch.

Pro Tips

• Shred the cabbage fine and even. Thick, uneven pieces absorb the brine unevenly and some will stay tough.
• The 30-hour salt cure is not optional. It’s what creates the texture. Don’t rush it.
• Pour the hot brine over the cabbage immediately after boiling for best absorption and color.
• Use stone crocks or glass jars. Metal containers react with the vinegar and can discolor the cabbage.

Variations

• Add thinly sliced onion rings to the jars for a milder, sweeter pickle.
• Include a few whole cloves or juniper berries in the brine for a deeper spice profile.
• Use apple cider vinegar instead of white for a rounder, fruitier flavor.