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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


  • Apple Cider Vinegar
  • Salt
  • Coconut Sugar


  • 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


  • 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!


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.


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