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Home » Appetizer » Easy Pickled Cabbage

Easy Pickled Cabbage

Last updated on October 12, 2021. Originally posted on August 20, 2019 By Tania Sheff

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This Easy Pickled Cabbage is crunchy, tangy, sweet, and seriously addicting. It’s easy to make and ready to eat in about 12 hours.

Pickled Cabbage in a white bowl

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.

mixing cabbage, carrots, and pepper in a large bowl

2. Transfer the cabbage mix into a glass jar, packing tightly.

packing cabbage into a jar

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.*

pouring the marinade into the jar

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.

Pickled Cabbage in a large jar

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

Pickled Cabbage in a bowl with a fork in it

More delicious cabbage recipes:

  • Cabbage and Chicken
  • Red Cabbage and Corn Salad 
  • Cabbage and Ham Salad
  • Cabbage Lasagna

Easy Pickled Cabbage

Tania Sheff
This Easy Pickled Cabbage is crunchy, tangy, sweet, and seriously addicting. It’s easy to make and ready to eat in about 12 hours.
4.65 from 101 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 5 mins
Pickling Time 12 hrs
Total Time 12 hrs 30 mins
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 168 kcal

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. vinegar
  • 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

* 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.

Nutrition

Calories: 168kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 996mgPotassium: 309mgFiber: 4gSugar: 20gVitamin A: 4134IUVitamin C: 70mgCalcium: 57mgIron: 1mg
Tried this recipe?Leave a comment below, I can't wait to hear from you!
Pickled Cabbage Salad in a bowl
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Filed Under: All Recipes, Appetizer, Healthy Recipes, Salad, Side dish, Vegan, Vegetarian

Reader Interactions

Comments

  1. Leah says

    May 06, 2022 at 9:17 pm

    Nice recipe. How long will it last on the fridge?

    Reply
    • Tania Sheff says

      May 08, 2022 at 10:55 am

      It will up to one month. Thanks for stopping by, Leah!

      Reply
  2. Barbara says

    May 06, 2022 at 6:17 am

    5 stars
    It’s one of my favorite dishes and a nice jar is a lovely present to bring along when visiting family and friends.

    Reply
    • Tania Sheff says

      May 08, 2022 at 10:54 am

      Thank you so much, Barbara!

      Reply
  3. Maureen says

    April 27, 2022 at 7:41 pm

    Can you use canola oil instead of olive?

    Reply
    • Tania Sheff says

      April 28, 2022 at 2:22 pm

      Hi Maureen! Yes, canola oil can be used as well. Happy cooking!

      Reply
  4. Jim Jordan says

    April 26, 2022 at 6:19 am

    Can this be water bathed to be made shelf stable?

    Reply
    • Tania Sheff says

      April 26, 2022 at 1:56 pm

      Hi Jim! I am sorry, but I don't know if this can be done.

      Reply
  5. Issi Martin says

    April 25, 2022 at 11:02 pm

    Great receipt! I’m a 85yrs old and decided cooking has brought love and joy into my life. Keep coming with new receipts. I fall to steep. Then I weak up to new sounds and flavors off our new generation. And is is what keep us alive. The vibe for zest of live.

    Reply
    • Tania Sheff says

      April 26, 2022 at 1:55 pm

      Thank you so much, Issi! It means a lot to me!

      Reply
      • Lara says

        May 25, 2022 at 4:13 pm

        Hi, what sort of vinegar is best to use? thanks

        Reply
        • Tania Sheff says

          May 27, 2022 at 1:30 pm

          Just regular distilled vinegar is best for this recipe. Thanks for stopping by, Lara!

          Reply
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My name is Tania. I create quick, healthy, and wholesome meals. Let's get to know each other, shall we? Read More…

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