Sour Cherry Pickled Cabbage

Sour Cherry Pickled Cabbage in a pickle jar on a table

It is the end of Summer and as one is to do in Eastern Europe, it’s time to make pickles. Of course, pickled cabbage is popular in many countries around the world, and this sour cherry pickled cabbage offers a nice contrast of flavors that pair well with many dishes.

I actually made this sour cherry pickled cabbage specifically to pair with my miso glazed duck breast. In Japan it is common to serve a little bit of pickled vegetable with very fatty foods like duck, so I wanted to do something similar. Plus, I even had a bag of leftover cherries from when I made my dessert varenyky!

How To Pickle Cabbage

Sour Cherry Pickled Cabbage ingredients on a table. top down photo

The easiest thing to remember when pickling cabbage is 2:1. This is a very common ratio used in a variety of pickled cabbage recipes, and refers to the measurement of vinegar to water. Of course, some people use 100% vinegar, and some use less than 50%. In this recipe I sub the water for cherry juice!

Ingredients List

1/2 large Cabbage – shred the cabbage with a chef’s knife and set aside.

300 grams Cherries – makes about one cup of juice. You can use fresh or frozen cherries, but I find frozen ones are easier to extract the juice from without using a proper juicer. Or you can just use store-bought cherry juice.

2 cups Vinegar – regular white vinegar works well in this recipe.

1 tsp Oregano – dry

1 tsp Basil – dry

3 cloves Garlic

1/2 tsp Salt – can use more if you like salty pickled cabbage

Making The Sour Cherry Pickled Cabbage

simmering cherries in a pan on the stove

In a pan on low heat add the cherries. You want to slowly cook them until they release their juices. Once they are soft go ahead and squeeze them a bit with a fork or spatula.

boiled cherry juice and vinegar mixture to make pickled cabbage

When you have a cup of cherry juice go ahead and remove the cherries. Add in the vinegar and bring up to a boil. Once it boils turn off the heat.

jar of shredded cabbage along with basil, oregano, garlic, and salt.

In a boiled and rinsed pickle jar add all the ingredients and press down tightly to pack.

Sour Cherry Pickled Cabbage in a pickle jar on a table

Pour over the cherry vinegar mix and fill up the jar. If there is any air left top it up with a little more vinegar or water. Just enough to overflow slightly, then press the lid on to seal it. Rinse the jar under hot water and give it a good shake to jostle the seasonings around. Place in a cool dry place.

This sour cherry pickled cabbage can be eaten after a couple days, but I think it’s best after two weeks. If properly sealed this will last for months in a pickle cellar or cabinet. Refrigerate after opening.

a jar of cherry pickled cabbage on a table

Sour Cherry Pickled Cabbage

A quick and easy pickle recipe that pairs well with fatty food like duck or pork belly.
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Course: Pickles, Side Dish
Cuisine: Asian, Eastern European, European
Keyword: Cherry, Pickled Cabbage, Pickles, Vegan, Vegetarian
Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
Servings: 1 Jar
Calories: 172kcal
Cost: $3

Equipment

  • 1 Pickle Jar about 1 liter
  • 1 Pan to heat up vinegar mix

Ingredients

  • 1/2 large Cabbage shred the cabbage with a chef's knife and set aside.
  • 300 grams Cherries makes about one cup of juice. You can use fresh or frozen cherries but I find frozen ones are easier to extract the juice from without using a proper juicer. Or you can just use store-bought cherry juice.
  • 2 cups Vinegar regular white vinegar works well in this recipe.
  • 1 tsp Oregano dry
  • 1 tsp Basil dry
  • 3 cloves Garlic
  • 1/2 tsp Salt can use more if you like salty pickled cabbage

Instructions

  • In a pan on low heat begin simmering the cherries until they get soft and release their juice. You can use a fork or spatula to press down and help the process along.
  • Boil a pickle jar. Shove down the shredded cabbage, seasonings, garlic, and salt and pack tightly.
  • Remove the cherries once you have about a cup of juice. Add two cups of vinegar and bring to a boil. Once boiling take off the heat immediately.
  • Pour vinegar mix directly into the jar. If it does not fill it up completely add a little more vinegar or hot water. Once it just flows over press down the lid and seal. Rinse off the jar with hot water and give a good shake. Store in a cool, dry place.
  • Open after 2 days minimum, for best flavor wait 2 weeks or more. Refrigerate once opened.

Nutrition

Calories: 172kcal
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Sour Cherry Pickled Cabbage

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