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A glass jar filled with bright pink-purple pickled Turkish red cabbage.

Quick Turkish Purple Cabbage Pickle (Mor Lahana Turşusu)

A vibrant, crunchy, and tangy Turkish-style cabbage pickle. Prepared in minutes and ready to elevate your salads and sandwiches in just a few days.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 people
Course: Side Dish, Snack
Cuisine: Turkish
Calories: 30
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 medium Purple cabbage (Red cabbage)
  • 1 cup Vinegar (Apple cider or Grape vinegar)
  • 1.5 cups Hot water (very warm, not boiling)
  • 1 tsp Citric acid (Lemon salt)
  • 1 tbsp Rock salt (Pickling salt)
  • Optional: 2 cups water + 1/2 cup vinegar (for those who prefer a milder tang)

Equipment

  • Wide Mixing Bowl: Large enough to comfortably massage the cabbage without making a mess.
  • Sharp Chef’s Knife or Mandoline: For getting those essential paper-thin cabbage slices.
  • Sterilized Glass Jars: To ensure your pickles stay fresh and safe for weeks.
  • Kitchen Gloves: (Optional) To prevent the vibrant purple cabbage juice from staining your hands!

Method
 

  1. Remove the outer leaves of the cabbage. Cut the cabbage into four wedges and remove the hard core.
    Sprinkling coarse rock salt over a bowl of sliced red cabbage.
  2. Slice the cabbage as thinly as possible using a sharp knife or a mandoline slicer.
    Sprinkling coarse rock salt over a bowl of sliced red cabbage.
  3. Place the sliced cabbage in a large mixing bowl. Sprinkle the rock salt and lemon salt (citric acid) over the top.
    Adding a teaspoon of lemon salt (citric acid) to the cabbage mix.
  4. Pour in the vinegar and the hot water.
    Pouring apple cider vinegar over sliced purple cabbage in a bowl.
  5. This is the most important step! Using clean hands, vigorously rub and massage the cabbage for 3–5 minutes. You will see the cabbage soften and the liquid turn a brilliant bright pink.
    Massaging the cabbage by hand to soften fibers and release juices.
  6. Pack the softened cabbage tightly into clean glass jars. Use your fist or a spoon to press it down firmly.
    A close-up of purple cabbage turning bright pink during the massage step.
  7. Pour the remaining purple liquid from the bowl into the jars, ensuring the cabbage is completely submerged.
    Packing the massaged red cabbage tightly into glass storage jars.
  8. Close the lids tightly.
  9. Store in a cool, dark place or the refrigerator. While it can be eaten after a few hours, it reaches peak flavor and texture after 2–3 days.

Video

Notes

For a milder flavor, use 2 cups of water and 1/2 cup of vinegar instead. Massage the cabbage with salt before jarred to ensure a vibrant color and crunch.