Home RecipesSalad/Pickles Pickled Cabbage | (Tangy + Addictive) | Easy Method and Ready in 30 Min

Pickled Cabbage | (Tangy + Addictive) | Easy Method and Ready in 30 Min

by Pradeep Mamgain
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This easy pickled cabbage is a tangy, sweet, crunchy, and addicting topping or side ready to go in 30 minutes and adds a pop of flavor in any recipe. It’s mildly acidic and bursting with flavors.

Pickled Cabbage | (Tangy +  Addictive) | Easy Method and Ready in 30 Min

This easy to make, addictive pickled cabbage is a delicious and flavorful condiment to have on the table because it goes well with about just anything: sandwiches, fish tacos, burgers, chicken, meat, wraps, and so on.

Quick pickles are easy to make as they don’t need to be processed and they are on the table as little as 30 minutes. For the best result, refrigerate the pickle for about 12 to 24 hours before serving. Since the pickle is not processed, as a result, they don’t have a stable shelf-life and therefore must be refrigerated. If you are interested in the Indian version of this pickle, click here.

Why This Recipe Works

  • Versatile – It goes well with just about anything: sandwiches, chicken, meat, fish, burgers, chapatis, rice, and so on. You can customize the pickle to your choosing. So, if you want to add more spices, make it hot, or want to change the type of vinegar used, it’s all good.
  • Easy to make – It’s extremely easy to make, all you need is cabbage, a jar, and few common ingredients that you’ll find easily in your kitchen. You need to refrigerate it for at least for 12 hours but if you don’t want to wait that long you can start using it just in 30 minutes.
  • Shelf stability – If refrigerated, it keeps well for a month easily.
Pickled Cabbage | (Tangy +  Addictive) | Easy Method and Ready in 30 Min

What You Will Need To Make Pickled Cabbage

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

  • ground spices (red chili and asafoetida)
  • salt, olive oil, vinegar, and sugar for preparing the marinade.
  • and for the veggies:
    • cabbage, carrot, and bell pepper

Nutrition

This nutritional information is approximate and is calculated using an online nutrition tool. It is based on 1 serving.

How to Make Pickled Cabbage

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

  1. Thinly slice veggies and transfer them to a jar.
  2. Prepare a marinade using salt, olive oil, vinegar, and sugar.
  3. Pour the marinade into the jar and refrigerate.

A Few Final Thoughts

  • Caution: Since the pickle will be refrigerated, I recommend using a milder vinegar such as rice vinegar or wine vinegar. Allow the pickle to cool completely to room temperature before refrigerating. Always, use clean hands and utensils for making the pickles. As a result, pickles will last long.
  • Utensils: Because of the corrosive nature of salt and vinegar, always use glassware or ceramic containers for pickling, not the metal containers.
  • Substitutions: You use replace olive oil with extra virgin olive oil.
Pickled Cabbage | (Tangy + Crunchy + Addictive) | Easy Method and Ready in 30 Minutes

FAQs

Is this pickle healthy?

This pickled cabbage is incredibly nutritious and healthy. Both cabbage and carrots are packed with nutrients. Cabbage is low in calories but it has an impressive nutrient profile loaded with vitamins and minerals. Cabbage also contains small amounts of other micro-nutrients as well such as vitamin A, iron, and riboflavin.

Is cabbage keto-friendly?

Above-ground vegetables such as cabbage are generally low-carb and therefore the good keto options.

Can I add my favorite spices to the pickle?

Yes. You can add garlic, ginger, black pepper, and coarsely ground mustard seeds (raai). Check out the Indian version of this pickle, I’ve used some additional spices in this version.

Can I use red cabbage instead?

Yes. Cabbage comes in a variety of shapes and colors: red, purple, white, and green. You can use any type of cabbage with this recipe.

How to make this pickle crunchier?

To add extra crunchiness, you need to get rid of the excess liquid present in the cabbage and carrots. Coat veggies with salt and marinate for an hour in the refrigerator. Once veggies are marinated, you’ll see a pool of the water in the bowl. Now, wash the veggies to get rid of the salt.

Can I add other vegetables to this pickle?

Yes, you can add different vegetables such as sliced onions, shallots, or small cauliflower florets.

How to serve this pickle?

You can serve this healthy, delicious, and crunchy pickled cabbage as a salad or as a side to your and family’s favorite meals. You can add it to: sandwiches, chicken, meat, fish, burgers, tacos, chapatis, rice, and so on.

Is this pickle shelf-stable?

If you refrigerate it in a jar with a lid, it will last upto one month.

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Finally, if you make this recipe, I’d love to see pics of your creations on Facebook or Instagram, don’t forget to tag me @sizzlecious or using the hashtags #sizzlecious. You can click the card below to share this recipe on Twitter with one click.

This easy pickled cabbage is a tangy, sweet, crunchy, and addicting topping or side ready to go in 30 minutes and adds a pop of flavor in any recipe. It's mildly acidic and bursting with flavors.Click to Tweet

Recipe Card For Pickled Cabbage

Pickled Cabbage | (Tangy + Addictive) | Easy Method and Ready in 30 Min

Pradeep Mamgain
This easy pickled cabbage is a tangy, sweet, crunchy, and addicting topping or side ready to go in 30 minutes and adds a pop of flavor in any recipe. It's mildly acidic and bursting with flavors.
4.78 from 9 votes
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Course Accompaniments
Cuisine American
Servings 2
Calories 84 kcal

Ingredients
  

  • 50 grams cabbage
  • 40 grams carrot
  • 20 grams bell pepper
  • 6 grams green chili optional
  • 90 ml water
  • 5 grams salt
  • 7.5 grams sugar
  • 20 ml vinegar 5% acidity
  • 20 ml olive oil
  • 2 grams ground red chili
  • 0.4 grams asafoetida gluten-free
  • 1 pc bay leaf optional

Instructions
 

  • Gather the ingredients.
  • First of all, thinly slice cabbage, bell pepper, and carrot using a large, sharp knife. Also, slit the green chilies. Next, transfer the veggies to a mixing bowl.
  • Add ground red chili and asafoetida. Mix all the ingredients well.
  • Transfer the mix to a glass jar. Ensure to pack tightly.
  • Put the water, sugar, bay leaf, and salt in a saucepan and bring it to a boil on high heat.
  • Remove the pan from the heat. It's the right time to taste the levels of salt and sugar as per your tatse. Pour in vinegar and oil. Give it a stir and then pour the marinade into the glass jar in batches.
  • Let the ingredients cool down completely. Place the lid on the jar and refrigerate for at least 30 minutes before serving.

Notes

  • Caution: Since the pickle will be refrigerated, I recommend using a milder vinegar such as rice vinegar or wine vinegar. Allow the pickle to cool completely to room temperature before refrigerating. Always, use clean hands and utensils for making the pickles. As a result, pickles will last long.
  • Utensils: Because of the corrosive nature of salt and vinegar, always use glassware or ceramic containers for pickling, not the metal containers.
  • Substitutions: You use replace olive oil with extra virgin olive oil.
  • Can I add my favorite spices to the pickle: Yes. You can add garlic, ginger, black pepper, and coarsely ground mustard seeds (raai).
  • Can I add other vegetables to this pickle: Yes, you can add different vegetables such as sliced onions, shallots, or small cauliflower florets.
  • How to serve this pickle: You can serve this healthy, delicious, and crunchy pickled cabbage as a salad or as a side to your and family’s favorite meals. You can add it to: sandwiches, chicken, meat, fish, burgers, tacos, chapatis, rice, and so on.
  • Is this pickle shelf-stable: If you refrigerate it in a jar with a lid, it will last upto one month.
Keyword pickle, pickled cabbage

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1 comment

Tanya April 8, 2020 - 2:49 pm

5 stars
Looks yummm….

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