Homemade Pickled Cabbage with Beets Recipe

Introduction

Homemade pickled cabbage with beets is a tangy and colorful side dish that adds a vibrant crunch to any meal. This simple recipe combines fresh cabbage, earthy beets, and aromatic dill, all soaked in a flavorful vinegar brine. It’s perfect for adding a bright, zesty touch to your table.

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 and cut into 2-inch pieces.
2. Step 2: Peel the beet, trim the ends, and slice into 1/2-inch half rounds.
3. Step 3: In a large pot or container, layer the cabbage, beets, garlic, and dill tightly. Make sure it’s large enough to hold a small plate on top.
4. Step 4: In a separate pot, bring the water, vinegar, sugar, and salt to a boil. Remove from heat, stir in avocado oil, then pour this hot mixture over the vegetables.
5. Step 5: Cover the vegetables with a plate, then place a heavy object like a can on top to press them down. Let sit overnight at room temperature, then keep covered in the refrigerator.
6. Step 6: To serve, remove the cabbage from the liquid and enjoy as a crisp, tangy side. Garnish with extra dill or finely chopped green onion if desired.

Tips & Variations

• Use red cabbage instead of green for a deeper color and slightly different flavor.
• Add a few peppercorns or mustard seeds to the brine for extra spice complexity.
• If you prefer a sweeter pickle, increase the sugar by 1–2 tablespoons to taste.

Storage

Store the pickled cabbage in an airtight container in the refrigerator for up to 2 weeks. The flavors will deepen over time. Serve chilled or at room temperature. Always use clean utensils to prevent contamination.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of vinegar?

Yes, apple cider vinegar or rice vinegar can be used as a substitute. Each will slightly alter the flavor, making it either fruitier or milder than white vinegar.

Do I need to cook the cabbage before pickling?

No, the cabbage and beets are used raw in this recipe. The hot brine softens them slightly while preserving their crunch and fresh taste.

Homemade Pickled Cabbage with Beets Recipe

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A vibrant and tangy homemade pickled cabbage with beets, enhanced with garlic and dill. This easy-to-make fermented vegetable side dish combines crunchy cabbage and sweet earthy beets, preserved in a flavorful brine of vinegar, sugar, and kosher salt. Perfect as a refreshing accompaniment to any meal.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 10 minutes prep + overnight fermentation (about 12 hours)
• Yield: 6 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

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

Pickling Brine

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

Instructions

1. Prepare the cabbage: Cut the cabbage in half, remove the core, then cut each quarter into 2-inch pieces to create bite-sized chunks ready for pickling.
2. Prepare the beet: Peel and trim the beet ends, then slice it into 1/2-inch half rounds to add color and sweetness to the pickle.
3. Layer the vegetables: In a large pot or container big enough to hold a small plate, tightly layer the cabbage, beets, halved garlic cloves, and dill sprigs to maximize flavor infusion.
4. Make the brine: In a separate pot, bring the water, white vinegar, sugar, and kosher salt to a boil. Once boiling, remove from heat and stir in avocado oil until mixed well.
5. Combine and press: Pour the hot brine mixture over the layered vegetables, ensuring they are fully submerged. Place a plate on top of the veggies and weigh it down with a heavy object, like a can, to keep everything submerged.
6. Ferment and store: Let the container sit overnight at room temperature to allow flavors to meld. Afterward, cover and store in the refrigerator to maintain freshness.
7. Serve: Remove the pickled cabbage from the liquid and serve it as a flavorful side dish. Garnish with extra fresh dill or finely chopped green onion if desired.

Notes

• Make sure the vegetables are fully submerged in the brine to prevent spoilage.
• The pickled cabbage will develop more flavor the longer it sits refrigerated, best after 2-3 days.
• Use a non-reactive container like glass or ceramic for pickling.
• You can adjust the sugar level to your preferred sweetness.
• Serve chilled as a side to grilled meats, sandwiches, or salads for a tangy twist.

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