Homemade Pickled Cabbage With Beets Recipe

Introduction

This homemade pickled cabbage with beets is a vibrant and tangy side dish that adds a burst of flavor to any meal. Easy to prepare and naturally fermented, it combines crunchy cabbage with sweet beets and aromatic dill for a delightful twist on traditional pickles.

Ingredients

• 1 medium head green cabbage (cut into 2-inch chunks)
• 1 medium beet (cut into 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 cut each quarter into 2-inch pieces.
2. Step 2: Peel the beet, trim the ends, and slice it into 1/2-inch half rounds.
3. Step 3: In a large pot or container, layer the cabbage, beets, garlic, and dill tightly, making sure everything fits snugly.
4. Step 4: In a separate pot, bring the water, white vinegar, sugar, and kosher salt to a boil. Once boiling, remove from heat and stir in the avocado oil.
5. Step 5: Pour the hot mixture over the vegetables in the container. Place a small plate on top to cover the veggies and weigh it down with a heavy object like a can.
6. Step 6: Allow it to sit overnight at room temperature. After that, keep it covered and store in the refrigerator.
7. Step 7: When ready to serve, remove the cabbage from the liquid and enjoy as a flavorful side. Garnish with extra dill or chopped green onion if desired.

Tips & Variations

• Use a glass or ceramic container for pickling to avoid any metallic taste.
• Adjust sugar and salt levels to your preference for sweetness and tanginess.
• Add sliced jalapeños or mustard seeds for spicy or aromatic notes.
• Try swapping avocado oil with olive oil for a different flavor profile.

Storage

Store the pickled cabbage in an airtight container in the refrigerator. It will keep well for up to 2 weeks. The flavors will deepen over time. Serve cold or at room temperature for best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage?

Yes, you can substitute green cabbage with red cabbage or napa cabbage for a different color and flavor, but the texture may vary slightly.

Is it necessary to weigh down the vegetables?

Yes, weighing down helps keep the vegetables submerged in the brine, which is important to prevent spoilage and encourage proper pickling.

Homemade Pickled Cabbage With Beets Recipe

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★★★★★

4.7 from 111 reviews

• Author: Hailey
• Total Time: 25 minutes plus overnight resting
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Homemade Pickled Cabbage with Beets recipe offers a tangy and crunchy side dish perfect for adding vibrant color and a flavorful punch to any meal. Combining fresh cabbage, earthy beets, garlic, and dill, the vegetables are pickled in a warm vinegar and sugar brine infused with avocado oil for a subtle richness. Easy to prepare and naturally fermented, this recipe yields delicious, crisp pickled vegetables that can be enjoyed as a snack, side salad, or condiment.

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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

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Instructions

1. Prepare the Cabbage: Cut the cabbage in half, remove the core, then quarter each half. Cut the cabbage into 2-inch pieces for easy layering and even pickling.
2. Prepare the Beet: Peel the beet and trim off the ends, then slice into 1/2-inch half rounds to match the cabbage size for uniform texture and flavor absorption.
3. Layer Vegetables: In a large pot or container big enough to hold a small plate, tightly layer the cabbage chunks, beet slices, halved garlic cloves, and dill sprigs. This layering ensures even distribution and fermentation.
4. Make the Brine: In a separate pot, combine water, white vinegar, sugar, and kosher salt. Bring the mixture to a boil to dissolve the sugar and salt, then remove from heat. Stir in the avocado oil to add a smooth richness to the brine.
5. Pour and Press: Pour the warm brine over the layered vegetables in the container. Place a plate on top of the vegetables to keep them submerged, then add a heavy object like a can to press down, ensuring the veggies stay under the brine and ferment properly.
6. Ferment Overnight: Allow the container to sit on the countertop overnight to begin the pickling process. After that, cover and refrigerate to maintain freshness and extend shelf life.
7. Serve: When ready to serve, remove the pickled cabbage and beets from the liquid. Optionally garnish with extra dill or finely chopped green onion. Enjoy as a flavorful side to complement any dish.

Notes

• Keep the vegetables fully submerged under the brine to prevent spoilage.
• Allow at least 24 hours refrigerated for optimal flavor development.
• Store pickled cabbage in an airtight container in the fridge for up to 2 weeks.
• Adjust sugar levels to preference for more or less sweetness in the pickled vegetables.
• Use kosher salt for best results; avoid iodized salt as it can cloud the brine.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Condiment
• Method: No-Cook
• Cuisine: American

Keywords: pickled cabbage, pickled beets, homemade pickles, fermented vegetables, side dish, healthy pickles, vinegar brine