This Easy Pickled Cabbage is crunchy, tangy, sweet, and seriously addicting. It’s easy to make and ready to eat in about 12 hours.
This light and healthy pickled cabbage recipe is mildly acidic and full of flavor. The cabbage will soften slightly, but retain the crunch that will add texture to any meal. There are so many ways to serve it, and the best part is that you can eat it straight from the jar.
If you have never pickled anything, this pickled cabbage will be the best recipe to start with. All you need is a jar, cabbage, and a few common ingredients to get started. It takes about 12 hours for this salad to pickle, but it’ll stay in the fridge for up to 1 month.
Video Tutorial for Pickled Cabbage
Main Ingredients
Cabbage. You can buy whole cabbage and slice it yourself, or buy pre-sliced coleslaw mix to save time.
Carrots. Add extra vitamins and a punch of color by including some shredded carrots.
Bell Peppers. This ingredient is optional, although recommended.
Marinade. The marinade is made with water, sugar, salt, vinegar, and olive oil.
How to Make Pickled Cabbage
1. Thinly slice the cabbage and bell pepper. Shred the carrot. Place the vegetables in a large bowl and mix well.
2. Transfer the cabbage mix into a glass jar, packing tightly.
3. In a small saucepan, bring the water, sugar, and salt to a boil. Remove the pan from the heat and add the vinegar and olive oil. Give it a stir, and pour the marinade into the jar with the cabbage.*
4. Cool completely and transfer it to the fridge. Allow at least 12 hours to pickle. Serve.
* NOTE: At first the liquid will not cover all of the cabbage, but as it starts to soften, it will be fully covered after just a few hours.
How to Store Pickled Cabbage
Store this Pickled Cabbage refrigerated, in a glass jar covered with a lid. It can last for up to one month. I especially like the Kilner 68 oz. jar for pickling and storing this salad.
How to Serve
Serve this healthy and tasty Pickled Cabbage as a salad, or as a side dish to your favorite meals. Add it to:
- tacos
- sandwiches, wraps
- burgers
- hot dogs
- grain (Buddha) bowls
FAQs About this Pickled Cabbage Recipe
Can I use red cabbage instead? Absolutely. Both red and green cabbage work really well.
Can I add my own favorite spices to the recipe? Yes. I often add bay leaves, red pepper flakes, black peppercorns, garlic, or rye seeds for additional flavors.
How long does it last? Up to one month, refrigerated.
Is pickled cabbage healthy? Cabbage is a vitamin/nutrient-rich vegetable that makes a perfect addition to any healthy diet. Learn more about cabbage health benefits here: 9 Impressive Health Benefits of Cabbage
More delicious cabbage recipes:
Easy Pickled Cabbage
Ingredients
- 1 small cabbage, thinly sliced about 2 lbs.
- 2 medium carrots
- 1 medium bell pepper any color
- 2 cups water
- 7 tbsp. sugar
- 1 tbsp. salt
- 6 tbsp. distilled white vinegar 5% acidity
- ⅓ cup olive oil
Instructions
- Thinly slice the cabbage and bell pepper. Shred the carrot. Place the vegetables in a large bowl and mix well.
- Transfer the cabbage mix into a glass jar, packing tightly.
- In a small saucepan, bring the water, sugar, and salt to a boil. Remove the pan from the heat and add the vinegar and olive oil. Give it a stir, and pour the marinade into the jar with the cabbage.*
- Cool completely and transfer it to the fridge. Allow at least 12 hours to pickle. Serve.
Notes
Nutrition
Violet says
Can this be canned in waterbath method
Tania Sheff says
Hi Violet! I am not sure. Sorry.
Jan says
I'm glad to find your website and intend trying many of your recipes. I've already tried this one and it was amazing. I used the exact quantities and ingredients and it was great. Next time I might add a teaspoon of Dijon mustard just for extra zing. My daughter told me that I cook like *my* mother so I vowed to learn. My mother was born in 1918 and cooked like *her* mother... *LOL*
Tania Sheff says
Haha! I am glad you found my site and enjoyed the recipe, Jan!
Dawn says
Will it freeze well.
Tania Sheff says
Hi Dawn! I don't think it would freeze well. Thanks for stopping by!
Lou says
I really like this recipe because it doesn't use too much vinegar, but I can't eat sugary foods. What is the least amount of sugar that I can add to this recipe? Can I make it without any sugar? Thank you.
Tania Sheff says
Hi Lou! You might be able to get away with 5 tbsp. of sugar, but I wouldn't eliminate it, because the cabbage will not turn out well. Thank you for the rating!
Elizabeth says
I will try this recipe and use monk sugar which your body does not recognize as sugar and diabetics can have. My mom used to make this. Can't wait to try it Thank you.
Tania Sheff says
Sounds good. Let me know if you try it, Elizabeth! P.S. Check the ingredients on the Monk Sugar package. Often, it has erythritol in it.
LeeAnna says
This salad is so simple and delicious! I substituted sweet onion for the pepper, and added fresh ground black pepper and just an extra dash of salt. I serve it with slow cooker pulled pork, it’s wonderful on the sandwich or the side, and found myself snacking on it all the time, and excellent for the digestive system. Thank you for the awesome recipe
Tania Sheff says
Thank you for the kind words, LeeAnna! I am glad you found my recipe!