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a fork lifts out shreds of pickled red cabbage from a jar. A sealed jar is in the background.
5 from 1 vote

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.
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Author Turkey's For Life
Course Side Dish
Cuisine Turkish
Prep Time 10 minutes
Cook Time 5 minutes
Salting Time 1 hour
Total Time 1 hour 15 minutes

Equipment

  • 2 glass jars (approx 750 mls each, sterilised )
  • 1 colander
  • 1 saucepan
  • 1 sharp knife
Servings 2 750 ml jars

Ingredients

  • 1 kilogram 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 teaspoon fennel seeds
  • salt & pepper (to season)

Instructions

  • 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.

Notes

  • 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. 

Nutrition

Calories: 150kcal
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