Homemade Pickled Cabbage with Beets Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
