If you’ve been searching for a vibrant, tangy treat that bursts with flavor and packs a nutritional punch, look no further than this Homemade Pickled Cabbage With Beets recipe. This delightful pickle balances the crisp crunch of cabbage with the earthy sweetness of beets, all brought together by a perfectly seasoned brine. It’s not just a side dish, but a party of textures and colors that can brighten any meal. Plus, making it at home lets you customize every bite, ensuring freshness and a depth of flavor you can’t find in store-bought versions.

Homemade Pickled Cabbage With Beets Recipe - Recipe Image

Ingredients You’ll Need

Putting together this Homemade Pickled Cabbage With Beets is wonderfully straightforward, relying on fresh, simple ingredients that each play a crucial role. From the crispness of the cabbage to the vibrant hue of beets and the aromatic punch from garlic and dill, every element brings something special to the jar.

1 medium head green cabbage: Choose a firm cabbage for crisp, crunchy pickles that hold up well during fermentation.
1 medium beet: Adds that gorgeous ruby color and a natural sweetness to balance the tanginess.
6 cloves garlic: Halved to infuse pungent, savory notes without overpowering the veggies.
6 sprigs dill: Fresh dill gives the brine a bright, herbaceous lift that complements the earthiness.
4 cups water: The base liquid for the brine, it should be clean and filtered if possible.
1 cup white vinegar: Provides the essential acidity to pickle and preserve the veggies.
¼ cup sugar: Balances the vinegar’s sharpness with a touch of sweetness.
2 ½ tablespoons kosher salt: Enhances flavor and helps draw moisture from the cabbage for perfect texture.
¼ cup avocado oil: Adds smoothness and helps meld the flavors in the brine for a richer mouthfeel.

How to Make Homemade Pickled Cabbage With Beets

Step 1: Prepare the Vegetables

Start by cutting the cabbage in half, removing the core, and then slicing it into 2-inch chunks. The chunky pieces allow the brine to deeply penetrate and keep the cabbage pleasantly crunchy. Next, peel the beet and slice it into ½-inch half rounds. This size ensures the beets soften just right while picking up that stunning ruby color.

Step 2: Layer the Ingredients

Find a large pot or container that can fit all your vegetables comfortably. Begin layering the cabbage chunks, followed by beet slices, halved garlic cloves, and fresh dill sprigs. Packing them tightly is key—it helps keep everything submerged once you add the brine, ensuring even pickling and lovely flavor integration.

Step 3: Make the Brine

In a pot, combine the water, white vinegar, sugar, and kosher salt. Bring this mixture to a gentle boil, stirring occasionally until the sugar and salt dissolve completely. Once boiling, remove from heat and stir in the avocado oil, which smooths out the sharpness of the vinegar and adds a subtle richness that’s downright irresistible.

Step 4: Pour the Brine and Weigh Down

Carefully pour the hot brine over your packed vegetables, making sure everything is fully submerged. Then, place a small plate or similar-sized object on top of the vegetables to keep them under the brine. Weigh it down further with a can or other heavy item. This step is essential for proper pickling and preventing mold growth.

Step 5: Let It Sit and Refrigerate

Leave your Homemade Pickled Cabbage With Beets to sit overnight at room temperature, allowing the flavors to meld and the pickling process to kick off. After that initial period, cover the container and store it in the refrigerator. The pickled cabbage will develop even more complexity over the next few days and can keep happily refrigerated for several weeks.

How to Serve Homemade Pickled Cabbage With Beets

Garnishes

When it comes to garnishing, simplicity is best to let these pickles shine. Sprinkle some fresh dill or finely chopped green onions on top before serving. Their fresh flavors add an aromatic brightness that makes every bite pop.

Side Dishes

This pickled cabbage with beets makes a superb side for anything from smoky grilled meats to rich, creamy mashed potatoes. Its vibrant acidity cuts through heavier dishes beautifully, cleansing the palate and adding an exciting zing.

Creative Ways to Present

Want to get creative? Use your pickled cabbage with beets as a colorful topping on tacos, sandwiches, or even grain bowls. The tangy crunch brings irresistible texture and a burst of color that transforms everyday meals into something special.

Make Ahead and Storage

Storing Leftovers

Your leftovers can be stored easily in a covered container in the refrigerator. Because of the vinegar-based brine, these pickles are naturally preserved and will stay crisp and flavorful for up to 3 weeks.

Freezing

Freezing pickled cabbage with beets isn’t recommended because it can alter the texture, making the cabbage mushy once thawed. The best approach is to enjoy your pickles fresh from the fridge within the storage window.

Reheating

Since these pickles are typically enjoyed cold or at room temperature, there is no need to reheat them. Their vibrant crunch and tangy zest taste best when unheated.

FAQs

Can I use red cabbage instead of green cabbage?

Absolutely! Red cabbage will add a beautiful purple hue and a subtly different flavor, making your Homemade Pickled Cabbage With Beets even more colorful and unique.

How long does it take for the cabbage and beets to fully pickle?

While the pickles are edible after just a day, they taste best after 3 to 5 days in the fridge when the flavors have fully developed and the texture softens slightly.

Can I omit the avocado oil?

Yes, the avocado oil adds richness, but if you prefer, you can skip it or substitute with another mild oil such as light olive oil; the pickling process works perfectly without it as well.

Is this recipe suitable for fermenting instead of quick pickling?

This recipe is designed as a quick pickle using vinegar. For fermentation, you would reduce or remove vinegar and rely on salt and natural bacteria over a longer period, which requires different preparation steps.

Do I need to use kosher salt?

Kosher salt is preferred for its purity and ease of measuring, but you can use sea salt or regular table salt. Just be sure to adjust quantities slightly, as some salts are saltier by volume.

Final Thoughts

There is something truly wonderful about making your own Homemade Pickled Cabbage With Beets. It brings such a satisfying blend of flavors and colors right to your table, all from simple ingredients and easy preparation. Whether you’re a seasoned pickle lover or new to the world of tangy vegetables, this recipe promises an exciting and delicious experience. Do yourself a favor and give it a try—you might just find your new favorite crunchy, zesty companion to enjoy with almost any meal.

Homemade Pickled Cabbage With Beets Recipe

★★★★★

5.2 from 13 reviews

Author: Ethan
Total Time: 25 minutes plus overnight fermentation
Yield: About 6 cups 1x
Diet: Vegetarian

Print Recipe

Description

This Homemade Pickled Cabbage with Beets recipe delivers a vibrant, tangy, and slightly sweet fermented side dish perfect for enhancing any meal. The combination of crunchy cabbage, earthy beets, aromatic garlic, and fresh dill, all soaked in a tangy vinegar brine with a touch of sweetness, makes it a refreshing and healthy addition to your table. Simple to prepare, it’s ideal for those who love making traditional pickled vegetables at home with natural ingredients.

Ingredients

Scale

Vegetables and Herbs

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, quarter each half, and then slice into 2-inch pieces to ensure even pickling and easy layering.
Slice the Beets: Peel the beet, trim the ends, and cut into 1/2-inch thick half-moon slices to provide balanced texture and flavor in the pickle.
Layer the Vegetables and Herbs: Tightly pack the cabbage chunks, beet slices, halved garlic cloves, and dill sprigs into a large pot or pickling container, making sure to leave enough space for the brine and a small plate to weigh down the veggies.
Make the Brine: In a pot, bring water, white vinegar, sugar, and kosher salt to a boil, stirring until sugar and salt dissolve. Remove from heat, then stir in the avocado oil to add a smooth finish to the pickling liquid.
Combine and Weigh Down: Pour the hot brine over the layered vegetables in the container. Place a small plate on top of the veggies and weigh it down with a heavy object, like a can, to keep the vegetables submerged under the brine, which promotes proper pickling.
Ferment: Let the container sit overnight at room temperature on the counter to start the pickling process. After this initial period, cover and store the pickled cabbage in the refrigerator to preserve freshness and flavor.
Serve: When ready, remove the pickled cabbage and beets from the brine. Serve as a tangy side dish, garnishing optionally with extra fresh dill or finely chopped green onion for a burst of herbaceous flavor.

Notes

Use kosher salt as it dissolves well and has no additives that may affect fermentation.
Make sure all vegetables remain submerged in the brine to prevent mold.
Allow the pickles to ferment at room temperature overnight, but store in the refrigerator thereafter to maintain crispness and prevent over-souring.
You can adjust sugar and vinegar amounts to suit your preferred sweetness and tanginess.
Use a non-reactive container such as glass or ceramic for pickling to avoid metallic tastes.
Pickled cabbage and beets taste best after at least 24 hours of refrigeration but can be enjoyed up to 2 weeks.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish, Condiment
Method: Pickling
Cuisine: Eastern European, American