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
Mels says
Can you make this with savoy cabbage?
Tania Sheff says
Hi Mels! Yes, but savoy will create a different texture (less crunchy). Let me know if you try it!
Lori Ioppolo says
How long will this keep in the fridge? I'm going to make this today, can't wait to try it. Thanks for posting.
Tania Sheff says
Hi Lori! You can keep it for about 1 month in the fridge. Enjoy!
Sue Devoty says
Can this cabbage be made without sugar as we are diabetic.
Tania Sheff says
Hi Sue! I have never tried it without sugar, so I can't be sure how it will end up tasting. If you do try it, please, let me know. Thanks for stopping by!
marie says
yes you can make it without sugar. we never used sugar in any vegetable pickles.
Danielle says
Is it the olive oil that adds the small buttery like chunks in the finished product? Thanks!
Tania Sheff says
Hi Danielle! I never had those buttery chunks you mentioned, so I am not sure.
marianne says
This sounds like a version my Grandmother made. She used the above mentioned veggies but also added onion, mustard seed, celery seed, equal parts sugar and vinegar, salt, and no oil. it was called overnight slaw. It was the best!
ps. some red cabbage would be pretty too!
Tania Sheff says
Yes, I agree! This recipe works great with red cabbage. I hope you try my recipe as well, Marianne!