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.

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 quarter each half. Cut the cabbage into 2-inch pieces for easy layering and even pickling.
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.
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.
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.
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.
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.
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