This small-batch pickle can be kept in the fridge for up to a week. Use it as a topping on burgers or tacos.

Yield: Makes 6 cups.



  • ​6 cups thinly sliced red cabbage
  • 2 cups pure white vinegar
  • 1 cup water
  • 1/4 cup granulated sugar
  • 1 jalapeno, stemmed and halved lengthwise
  • 4 tsp salt
  • 10 coriander seeds
  • Pinch ground cumin


  1. ​Place cabbage in a heatproof food-safe non-reactive container; set aside.
  2. Combine vinegar, water, sugar, jalapeno, salt, coriander seeds and cumin in a medium non-reactive saucepan. Bring to a boil, stirring to dissolve sugar and salt.
  3. Reduce heat and simmer, uncovered, stirring occasionally, for 10 minutes. Remove from heat.
  4. Strain hot vinegar mixture through a sieve into container with cabbage; discard jalapeno and coriander seeds. Cool mixture to room temperature, stirring occasionally.
  5. Press down on cabbage to keep it submerged. Cover and refrigerate for at least 4 hours or up to 1 week, stirring occasionally.
  6. To serve, remove cabbage from vinegar mixture. Discard vinegar mixture once all cabbage is used.
Nutritional analysis per 2 tbsp:

5 calories, 0 g fat, 0.2 g protein, 1.1 g carbohydrate, 0.2 g fibre, 52 mg sodium