Homemade Pickled Cabbage with Beets Recipe

Introduction

Homemade pickled cabbage with beets is a vibrant and tangy side dish that’s easy to prepare and packed with fresh flavors. This recipe combines crunchy cabbage, earthy beets, and aromatic dill, all soaked in a flavorful brine. It’s perfect for adding a zesty touch to your meals.

Ingredients

• 1 medium head green cabbage (cut in 2-inch chunks)
• 1 medium beet (cut in 1/2-inch half rounds)
• 6 cloves garlic (halved)
• 6 sprigs dill
• 4 cups water
• 1 cup white vinegar
• ¼ cup sugar
• 2 ½ tablespoons kosher salt
• ¼ cup avocado oil

Instructions

1. Step 1: Cut the cabbage in half, remove the core, then quarter it. Chop the cabbage into 2-inch pieces.
2. Step 2: Peel the beet, trim the ends, and slice it into 1/2-inch half rounds.
3. Step 3: In a large pot or container, layer the cabbage, beets, halved garlic cloves, and dill sprigs tightly. Make sure the container is big enough to hold a small plate on top.
4. Step 4: In a separate pot, bring water, vinegar, sugar, and kosher salt to a boil. Once boiling, remove from heat, stir in avocado oil, and pour the hot brine over the layered vegetables.
5. Step 5: Place a small plate over the vegetables to keep them submerged, then weigh down with a can or another heavy object. Let it sit overnight at room temperature, then cover and refrigerate.
6. Step 6: To serve, remove the pickled cabbage and beets from the liquid. Garnish with extra dill or finely chopped green onion if desired, and enjoy as a zesty side dish.

Tips & Variations

• Use red cabbage instead of green for a deeper color and slightly sweeter flavor.
• Add a few peppercorns or mustard seeds to the brine for extra spice and aroma.
• Make sure the vegetables stay submerged to prevent mold and ensure even pickling.
• Adjust sugar levels based on your taste preference—more for sweetness, less for tang.

Storage

Store the pickled cabbage in an airtight container in the refrigerator for up to 2 weeks. The flavors will develop and deepen over time. Before serving, ensure the vegetables are submerged in the brine to keep them crisp. Enjoy cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How long does it take for the cabbage to pickle?

The cabbage is ready to eat after sitting overnight at room temperature, but the flavor improves after a couple of days in the refrigerator.

Can I use a different type of vinegar?

White vinegar is preferred for its clean taste, but apple cider vinegar can be used for a fruitier note. Avoid flavored or balsamic vinegars as they may alter the color and flavor.

Homemade Pickled Cabbage with Beets Recipe

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★★★★★

4.9 from 93 reviews

• Author: Jake
• Total Time: 10 minutes active plus overnight resting time
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Homemade Pickled Cabbage With Beets recipe offers a tangy and vibrant side dish that combines crunchy green cabbage and sweet earthy beets with aromatic garlic and fresh dill. The vegetables are preserved in a flavorful brine made from white vinegar, sugar, kosher salt, water, and avocado oil, resulting in a refreshing pickled treat that’s perfect as a condiment or accompaniment to a variety of meals.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 medium head green cabbage (cut in 2-inch chunks)
• 1 medium beet (cut in 1/2-inch half rounds)
• 6 cloves garlic (halved)
• 6 sprigs dill

Brine

• 4 cups water
• 1 cup white vinegar
• ¼ cup sugar
• 2 ½ tablespoons kosher salt
• ¼ cup avocado oil

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Instructions

1. Prepare the Cabbage: Cut the cabbage in half, remove the core, then quarter each half. Finally, cut the cabbage quarters into approximately 2-inch pieces for easy layering and pickling.
2. Slice the Beets: Peel the beet and trim the ends off. Cut it into 1/2-inch thick half-round slices to match the texture and size for layering with the cabbage.
3. Layer Vegetables: In a large pot or container that can hold a plate on top, tightly layer the cabbage pieces, beet slices, halved garlic cloves, and dill sprigs. Compress the layers well to maximize pickling contact.
4. Make the Brine: Combine the water, white vinegar, sugar, and kosher salt in a pot and bring to a boil. Once boiling, remove the pot from heat and stir in the avocado oil thoroughly.
5. Pour Brine Over Vegetables: Carefully pour the hot brine mixture over the layered vegetables in the container, ensuring they are fully submerged to prevent spoilage and promote even pickling.
6. Weight and Rest: Place a small plate on top of the vegetables to keep them submerged, then add a heavy object such as a can to weigh it down. Let the container rest overnight at room temperature to initiate fermentation and pickling.
7. Refrigerate Until Serving: After the overnight period, cover the container and refrigerate the pickled cabbage and beets. This will slow down fermentation and allow flavors to develop further.
8. Serve: When ready to eat, remove the cabbage and beets from the liquid and serve as a tangy side dish. Optionally, garnish with additional fresh dill or finely chopped green onion to enhance flavor and presentation.

Notes

• Ensure vegetables are fully submerged in brine to avoid mold formation.
• Use kosher salt as it is free of additives that could cloud the brine or inhibit fermentation.
• Pickled cabbage improves in flavor after a few days in the fridge and can last up to two weeks.
• Adjust sugar to taste if a sweeter pickle is preferred.
• This recipe does not require refrigeration during the initial fermentation but should be refrigerated afterward to preserve freshness.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Pickles & Fermented
• Method: No-Cook
• Cuisine: American

Keywords: pickled cabbage, pickled beets, fermented vegetables, homemade pickles, cabbage side dish, vegan pickles, easy pickles