I love having this stocked for summer salad bowls, grain bowls, sandwiches, and simple grazing plates. It brings instant brightness to almost anything.
This canned pickled cabbage is one of those jars that becomes a staple for summer salads. It’s tangy and crisp and once you’ve had it this way, quick pickled versions just don’t compare.

Why I Can Pickled Cabbage (Instead of Just Quick Pickling)

Quick pickled cabbage has its place, but canning takes it further:

• It’s shelf-stable and ready whenever you need it
• The flavour develops and mellows beautifully over time
• It makes summer meals effortless, no prep or waiting
• It preserves the abundance of cabbage in a more lasting way

Pickled Cabbage:

Ingredients

Cabbage Prep:
2 medium organic fresh cabbages, finely shredded (I like to use a mix of green and purple for colour and flavour)
3 tbsp kosher or pickling salt

Brine:
3 cups apple cider vinegar
3 cups pickling vinegar
4 cups filtered water
3 tbsp kosher or pickling salt
2 tbsp organic cane sugar

Method:

1. Salt the cabbage (overnight step)
Shred the cabbage and place it in a large non-reactive bowl. Sprinkle with 3 tablespoons of salt and massage it through thoroughly with your hands. The cabbage will begin to soften and release liquid. Cover and let it sit for 24 hrs  in the fridge or overnight at room temperature.
The next day, drain and rinse the cabbage very well to remove excess salt. Allow it to drain fully.

2. Prepare jars and canner
Inspect jars for any chips or cracks. Wash jars, lids, and rings in hot soapy water.
Prepare your water bath canner and bring it to a simmer. Place clean jars in simmering hot water for 10 minutes to further sanitize and keep them heated until ready for filling. This helps prevent thermal shock when adding hot brine.

3. Make the brine
In a large stainless steel pot, combine: apple cider vinegar, pickling vinegar, water, salt, and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes.
Keep the brine hot while packing jars. Taste and adjust seasoning if desired, adding a little more salt or sugar to suit your preference.

4. Pack the jars
Pack the drained cabbage tightly into hot jars, leaving 1/2 inch headspace. Ladle hot brine over the cabbage, maintaining that same 1/2 inch headspace.
Use a non-metal tool to release any trapped air bubbles. Top up with brine if needed. Wipe jar rims clean, place lids on, and tighten rings to fingertip tight.

5. Process
Place jars into the simmering water bath canner. Process for 15 minutes, adjusting for altitude if needed.
Once done, remove jars and let them sit undisturbed for 12–24 hours. Check seals before storing.

A Few Canning Notes (Important)

• Always use vinegar that is at least 5% acidity for safe pickling
• Keep headspace consistent for proper sealing
• Don’t skip the air bubble removal step, it helps ensure even preservation
• Adjust processing time based on your elevation
• Any unsealed jars should be refrigerated and used first
• Let it sit for at least 1 month before eating to allow flavours to develop

How I Use It
This is one of those jars that disappears faster than expected.

I love it:

• in summer salad bowls
• with grilled vegetables
• in grain bowls with herbs and olive oil
• alongside simple picnic meals
• or straight from the jar (no judgement here)

It adds brightness and crunch to anything it touches.

There’s something special about pantry shelves lined with jars made in season  especially ones that carry you straight into summer with almost no effort.
This canned pickled cabbage is one of those delicious staples that you are going to make over and over again!

I hope you enjoy the recipe!