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Turkish Pickled Red Cabbage - Quick & Easy Recipe

Pickled red cabbage is hugely popular in Turkey. And the great news is, it's quick and easy to make. We can't get enough of it.
Course Side Dish
Cuisine Turkish
Prep Time 10 minutes
Cook Time 5 minutes
Salting Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 750 ml jars
Calories 150kcal
Author Turkey's For Life


  • 2 Glass jars approx 750 mls each, sterilised
  • 1 Colander
  • 1 Saucepan
  • 1 Sharp knife


  • 1 kilo red cabbage any loose outer leaves removed
  • 1 tablespoon salt for salting the red cabbage
  • 1 litre grape vinegar or red wine vinegar
  • ½ litre apple vinegar or apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon fresh ginger peeled & grated or crushed
  • 1 teaspoon chilli flakes optional
  • ½ teaspoon coriander seeds
  • 1/2 tsp fennel seeds
  • salt & pepper to season


  • First of all, use your sharp knife to cut your cabbage into quarters, lengthways through the stem.
  • Now, remove hard white heart and stem from the bottom of each quarter.
  • Take one quarter and place it side on to you, flat side down. Slice it thinly.
  • When you have sliced two of the quarters, place them into your colander and sprinkle half the salt over the cabbage.
  • Now repeat with the rest of the red cabbage, slicing it and placing it into the colander.
  • Sprinkle with the rest of the salt, toss around so that all the cabbage shreds are coated and place over the sink or a bowl. Leave for at least 1 hour.
  • Meanwhile, add your vinegar mixture to a saucepan, including your herbs, spices and seasoning.
  • Bring the vinegar to the boil and then remove from the heat and allow to cool, fully.
  • When you're ready, give the cabbage a squeeze with your hands and share it between your two jars.
  • Pour the vinegar mixture into the two jars and seal.
  • Your pickles will be ready to eat within 24 hours but will have a more tangy flavour after 48 hours.


  • This Turkish pickled red cabbage recipe makes two jars. The calorie count is per glass jar. 
  • You can sterilise your jars by pouring boiling water into them. 
  • Leave your cabbage to salt for at least one hour. Salting removes water from the cabbage and tenderises the leaves making your pickles taste stronger.
  • You can leave the cabbage to salt for longer if you like. We usually start the process in the morning and make the pickles late afternoon.
  • Your cabbage will last up to 6 weeks in the fridge and will be ready to eat after 24 hours, although the flavours will be stronger if you can wait another day or so.