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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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