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
Barb says
Can you double the liquid ingredients for a very large cabbage, 2 peppers and 4 carrots?
Thanks
Tania Sheff says
Hi Barb! Yes, Start with less liquid and add more as necessary. Happy cooking!
Sonia says
I’ve been looking for a traditional coleslaw, not creamy.
I tried your recipe and love it. Easy to make and tasty. Thank you!
Tania Sheff says
Thank you, Sonia! I am glad you liked it!
Casey says
What kind of vinegar did you use? Can’t tell by the picture.
Tania Sheff says
Hi Casey! I used regular distilled white vinegar (5% acidity). Let me know if you try it!
Kim Nugen says
can this be canned for long term storage?
Tania Sheff says
Hi Kim! Yes, I think so.
Diane Wade says
To give your pickled cabbage and any other preserves a long (unrefrigerated) shelf life, screw on lids finger tight, place in canning boiler with water at least 1 inch above the lids. Gentle boil for 20 minutes.
Meri Schroeder says
Thanks for this info! What does finger tight mean?
StefM says
First time trying this. GREAT!! Making it again with red cabbage
Its filling and goes with everything. I loved it with garbanzo beans.
This will be my go-to, keep-on-hand staple
Thanks
Tania Sheff says
Thank you so much, Stef!
Mike says
When do you close the lid of the jar? Do you keep it open while cooling and close before refrigerating, or close right after pouring the liquid in?
Tania Sheff says
Hi Mike! Please, close the lid after the jar cools. You are going to enjoy this cabbage!
Mike says
Thanks so much!