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.
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:
Video Tutorial
HUNGRY FOR MORE? Subscribe to my newsletter, and follow Cooktoria on Pinterest, Facebook, or Instagram for all the latest updates!
Easy Pickled Cabbage
Print Pin RateIngredients
- 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. vinegar
- 1/3 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
How is pickled cabbage served? Is it served cold from the frig, room temp or can it be heated as in sausage and kraut?
Hi Richard! Usually, it’s served cold on the side with different dishes or as a salad. Thanks for stopping by!
Hello. Do you have to steralise the jars before using. Thank you. Gabrielle, from Sydney, Australia.
Hi Gabrielle! No, you don’t have to sterilize. Thanks and happy cooking!
Is sugar important for taste or for chemical reaction. I am diabetic and need to reduce the sugar.
Hi Paty! Unfortunately, sugar is important for both, and I don’t think you’ll have good results without it.
Hi Paty, I make Sauerkraut and it is tasty and health….cabbage, sea salt and filtered water….lots of alternatives, add grated carrots, onions, radishes, chilies, have fun and Google recipes and options….Me I am luck, I will try out this pickled cabbage recipe….
Regards Frances from a blistering hot South Africa
Crunchy with just a hint of vinegar. Tasty and refreshing.
Thank you so much for the feedback, Kelly! I am glad you liked it!
OMG, I am addicted to this salad and so is my daughter. I skipped the peppers, but I am sure adding them next time. thank you for such a great recipe, Tania. I love your blog. Karen from Chicago
Thank you so much, Karen! Glad you both liked this salad. It’s one of my favorites. 🙂