Pickled Red Cabbage with Juniper and Bay

Why You’ll Love This Recipe

• Vibrant, jewel-toned red cabbage with a bright, tangy bite that instantly wakes up sausages, sandwiches, and salads.
• Gently spiced brine with juniper and bay adds subtle woodland aromatics without overpowering the cabbage.
• Quick to make: just a few minutes on the stove and the rest is hands-off pickling in the fridge.
• Keeps well for weeks, so you can always have something homemade and punchy on hand for easy meals.

Grocery List

• Produce: 1 small–medium red cabbage, 1 small red onion, 2 cloves garlic (optional but recommended).
• Dairy: None.
• Pantry: Apple cider vinegar, red wine vinegar, sugar, kosher salt, juniper berries, bay leaves, whole black peppercorns, yellow mustard seeds, coriander seeds (optional), clean glass jars with lids.

Full Ingredients

For the Cabbage

• 1 small–medium red cabbage (about 2 lb / 900 g), outer leaves removed, cored and finely shredded
• 1 small red onion, very thinly sliced from root to tip
• 2 cloves garlic, lightly crushed (optional but adds depth)

For the Juniper & Bay Brine

• 1 1/2 cups (360 ml) apple cider vinegar
• 1/2 cup (120 ml) red wine vinegar
• 1 1/2 cups (360 ml) water
• 1/3 cup (70 g) granulated sugar
• 2 tbsp (30 g) kosher salt (Diamond Crystal)
• OR 1 tbsp + 2 tsp (about 22 g) table salt, if substituting
• 10 whole juniper berries, lightly crushed with the flat of a knife
• 2 dried bay leaves
• 1 tsp whole black peppercorns
• 1 tsp yellow mustard seeds
• 1/2 tsp whole coriander seeds (optional, for citrusy notes)

Equipment

• 1–2 heatproof glass jars with tight-fitting lids (about 1.5 liters total capacity; for example, one 1.5-liter jar or two 750-ml jars)
• Cutting board and sharp knife
• Large mixing bowl (optional, for tossing cabbage)
• Medium saucepan (at least 2-quart / 2-liter capacity)
• Measuring cups and spoons
• Ladle or heatproof jug and a small funnel (helpful but optional)

Step-by-Step Instructions

Step 1: Prep and Clean Your Jars

Wash your jars and lids in hot, soapy water, then rinse very well. For extra peace of mind, you can pour freshly boiled water into and over the jars, then let them drain upside down on a clean towel. They do not need to be fully sterilized as for long-term canning because this is a refrigerator pickle, but they should be very clean and warm enough to handle hot brine without cracking.

Step 2: Shred the Cabbage and Slice the Onion

Remove any wilted outer leaves from the red cabbage. Cut the cabbage into quarters through the core, then slice out the thick white core from each quarter. Finely shred the cabbage with a sharp knife, mandoline, or food processor slicing disc, aiming for thin, even strands about 1–2 mm thick. Thin shreds absorb the brine quickly and have a delicate crunch.

Peel the red onion and cut it into very thin slices from root to tip. Lightly crush the garlic cloves with the side of a knife so they crack but remain mostly whole; this helps them perfume the brine without turning harsh.

Step 3: Pack the Vegetables into Jars

Place a few slices of onion and a piece of garlic at the bottom of each jar. Add a big handful of shredded cabbage, then more onion. Use your clean fingers or the back of a spoon to press the vegetables down firmly, but do not mash them into a paste. Keep layering cabbage and onion until the jars are quite full, leaving about 1 inch (2.5 cm) of space at the top for the brine.

If you like, you can toss the cabbage and onion together in a large bowl first, then pack the mixture into the jars. This helps distribute the onion more evenly throughout.

Step 4: Make the Juniper & Bay Brine

In a medium saucepan, combine the apple cider vinegar, red wine vinegar, water, sugar, and salt. Add the juniper berries, bay leaves, black peppercorns, mustard seeds, and coriander seeds if using. Give everything a quick stir.

Set the pan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar and salt. Once it reaches a boil, reduce the heat and let it simmer for 1–2 minutes. This brief simmer helps the juniper, bay, and spices bloom and infuse the liquid with their aroma.

Step 5: Pour the Hot Brine Over the Cabbage

Working carefully, place the jars in the sink or on a heatproof surface. Using a ladle or heatproof jug (and a funnel, if you have one), pour the hot brine and spices over the cabbage in each jar. Divide the juniper berries, bay leaves, and other spices between the jars as evenly as you can.

Use a clean spoon to press the cabbage down so it is fully submerged. If necessary, top up with a little extra hot water to cover, but usually the brine will be enough. Leave a small amount of headspace at the top of each jar to allow for expansion as the liquid cools.

Step 6: Cool, Cover, and Chill

Let the jars sit uncovered at room temperature until completely cool, about 1 hour. As they cool, the cabbage will soften slightly and the color will start to turn a vivid pinkish-purple as the vinegar works its magic.

Once cool, wipe the rims clean, seal the jars with their lids, and transfer to the refrigerator. Let the cabbage pickle for at least 2 hours before eating; for the best flavor and color, wait 12–24 hours. The longer it sits (up to about 2 weeks), the more the juniper and bay flavors will infuse.

Step 7: Serve and Enjoy

When you are ready to serve, use clean tongs or a fork to lift the pickled cabbage from the jar, letting any excess brine drip off. Serve chilled or at cool room temperature.

This pickled red cabbage is especially good alongside grilled or pan-fried sausages, roast pork, brisket, and smoked meats. It is also excellent piled into sandwiches, burgers, hot dogs, or stuffed into pitas and wraps. Spoon some onto grain bowls, green salads, or potato salads for a bright, tangy contrast.

Pro Tips

• Slice it thin: The finer you shred the cabbage, the faster it absorbs the brine and the more tender the final texture. Aim for coleslaw-style shreds.
• Lightly crush the juniper: Use the flat side of a knife to crack the berries just enough to release their piney aroma without turning them into powder.
• Adjust sweetness and sharpness: For a sweeter pickle, add up to 1/2 cup (100 g) sugar total. For a sharper, more vinegary bite, reduce the water by 1/4–1/2 cup and increase vinegar by the same amount.
• Press the cabbage under the brine: If bits of cabbage stick out above the liquid, they can discolor and soften unevenly. Use a clean spoon to keep everything submerged.
• Let the flavors develop: You can eat it after a couple of hours, but the juniper and bay really come into their own after an overnight rest.

Variations

• Spicy Juniper Pickle: Add 1–2 dried chili peppers or 1/2–1 tsp red pepper flakes to the brine for a gentle heat that plays nicely with the juniper and bay.
• Citrus Twist: Add 3 wide strips of orange or lemon zest (no white pith) to the brine along with the bay leaves for a bright, fruity aroma.
• Allspice & Clove Winter Version: For a more wintry profile, add 4–5 whole allspice berries and 2 whole cloves and reduce the mustard seeds by half. This is great with hearty roasts and stews.

Storage & Make-Ahead

Store the pickled red cabbage in the refrigerator, tightly covered, for up to 3 weeks. Always use a clean fork or tongs to remove cabbage from the jar to help it keep longer and stay crisp. The flavor will be brightest during the first 10–14 days, then gradually mellow. This recipe is designed as a refrigerator pickle and has not been tested for water-bath canning; do not store it at room temperature or treat it as a shelf-stable preserve.

Nutrition (per serving)

Approximate values per 1/2 cup (about 75 g) serving: 35–45 calories; 0 g fat; 9–10 g carbohydrates; 6–7 g sugar; 1–2 g fiber; 1 g protein; about 350–450 mg sodium (will vary depending on how much brine is consumed). These numbers are estimates and will vary based on exact ingredients and how well the cabbage is drained before serving.