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, healthy, and quick 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. It's also extra healthy. Cabbage is a vitamin/nutrient-rich vegetable that makes a perfect addition to any healthy diet.
If you have never pickled anything, this pickled cabbage will be the best recipe to start with. It has the best flavor and is an easy way to pickle that doesn't require too much effort. All you need is a jar, cabbage, and a few simple 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. This is one of those healthy recipes that you want to have on hand for its tangy taste, nice crunch, and variety of dishes you can use it in.
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 pop of color by including some shredded carrots.
- Bell Peppers. This ingredient is optional, although recommended.
- Marinade. The marinade is made with water, sugar, kosher 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.
Tips for the best Pickled Cabbage
- Thinly slice the veggies. Thinly slicing the peppers and cabbage will ensure that they pickle in the right amount of time and have the right texture.
- Pack the cabbage in tightly. Even if it overflows a little, it will sink down as it softens.
- Don't rush it. While this is a quick pickling recipe, it does take some time. But don't rush it so you can enjoy the benefits.
Add-ins and substitutions
- Substitute the cabbage. Red cabbage works just as well as green shredded cabbage in this recipe so go ahead and substitute it with red/purple cabbage or napa cabbage.
- Add other spices. Try this easy recipe with bay leaves, red pepper flakes, black peppercorns, coriander seeds, or rye seeds for additional flavors.
- Use any vinegar. You can make this with regular white vinegar, apple cider vinegar, rice vinegar, balsamic vinegar, or red wine vinegar.
- Add garlic. Garlic cloves, minced or grated, are a great addition to this quick pickling recipe.
How to store Pickled Cabbage
Store this any leftover 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. This crunchy cabbage slaw adds a tangy crunch to any taco, including fish tacos, beef tacos, or chicken tacos.
- Sandwiches/Wraps. Add some tangy flavor to your favorite sandwich with this quick pickle recipe.
- Burgers/Hot dogs. Add this along with some pickled red onions for the ultimate burger or dog.
- Grains. Add this to Buddha bowls, rice, or quinoa.
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
Printable recipe and nutrition information are located in the recipe card right below!
More delicious cabbage recipes:
- Cabbage and Chicken
- Red Cabbage and Corn Salad
- Cabbage and Ham Salad
- Cabbage Pancake
- Cabbage Lasagna
Easy Pickled Cabbage
VIDEO TUTORIAL
Ingredients
Instructions
- Thinly slice the cabbage and bell pepper. Shred the carrot. Place the vegetables in a large bowl and mix well.1 small cabbage, thinly sliced, 2 medium carrots, 1 medium bell pepper
- 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.*2 cups water, 2 tbsp. sugar, 1 tbsp. salt, 6 tbsp. distilled white vinegar, ⅓ cup olive oil
- Cool completely and transfer it to the fridge. Allow at least 12 hours to pickle. Serve.
Dorothy says
I’m looking to can this can I put this in jars and hot water bath to have for the winter
Tania Sheff says
This cabbage salad uses a light vinegar brine and no sterilization, which means it must be kept refrigerated and consumed within about 2–3 weeks. If you want to can this, you'll need to use a vinegar solution with at least 50% vinegar (5% acidity) to ensure safety.
Skip the oil (oil can trap bacteria in sealed jars).
Pack hot vegetables and brine into sterilized jars and process in a boiling water bath for 10–15 minutes, depending on jar size.
Store in a cool, dark place for up to 1 year.
GiGi says
Can I add onions to this?
Tania Sheff says
Hi Gigi! Yes, you can do that. Let me know if you try the recipe!
Doyle says
This is just personal taste, but too sweet for me.
Tania Sheff says
Thank you for the feedback, Doyle! I already reduced the sugar for the recipe. Hope you make it again!