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5 from 48 votes

Easy Pickled Cabbage Recipe

Learn how to make quick and easy pickled cabbage recipe in this informative post! Pickled cabbage can add a dash of crunch and tang to a variety of dishes, making it a wonderful condiment to have on hand in the refrigerator.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Condiments
Cuisine: German
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 45kcal
Author: Kristen Wood

Equipment

  • Apple Cider Vinegar
  • Salt
  • Coconut Sugar

Ingredients

  • 1 medium head cabbage, green or red finely sliced or shredded
  • 1 medium carrot grated
  • 2 garlic cloves minced or shredded
  • 2 cups water
  • cups vinegar of choice I like to use apple cider vinegar
  • 2 teaspoons granulated sugar of choice I like coconut sugar
  • 1 teaspoon salt I like to use pink Himalayan salt

Instructions

  • Add the shredded cabbage, carrot and garlic to a large jar (quart mason works great!). Pack it down a little with a spoon, a tamper, or your hands. Set aside.
  • In a saucepan over high heat, add the water, vinegar, sugar and salt. Bring to a boil (about 5 minutes).
  • Turn off the heat and immediately pour the brine over the vegetables in the jar until covered, but while reserving at least 1-inch of headspace.
  • Let the jar cool to room temperature before placing the lid on and storing in the fridge.
  • Keep stored in the fridge for up to 4-6 weeks. Enjoy!

Notes

You can enjoy this pickled cabbage, but like a lot of pickled produce, the longer it rests in the refrigerator, the deeper the flavors become!
You might also like 42 Vegan Gut Healing Recipes and Quick Pickled Ginger.

Nutrition

Serving: 1serving | Calories: 45kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 320mg | Potassium: 221mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1385IU | Vitamin C: 42mg | Calcium: 54mg | Iron: 1mg