This vibrant and crunchy quick-pickled cabbage recipe has been a staple in Eastern European households for generations. Perfect as a tangy side dish or condiment, this preservation method maintains the vegetables’ crispness while adding a delightful acidic kick. Unlike traditional fermented sauerkraut, this quick pickle method delivers instant gratification with its fresh, bright flavors.
Ingredients
For the Vegetables:
- 2 kg (4.4 lbs) white cabbage
- 2 large carrots (about 200g/7 oz)
- 5 cloves garlic
- 5 bay leaves
- 5 black peppercorns
For the Brine:
- 1 liter (4¼ cups) water
- 100 ml (½ cup) sunflower oil
- 100g (½ cup) granulated sugar
- 2 tablespoons kosher salt
- 1 tablespoon white vinegar (5% acidity)
Step-by-Step Instructions
Preparing the Vegetables:
- Wash and sanitize your canning jars and lids.
- Core and thinly slice the cabbage into uniform strips (about ⅛ inch thick).
- Peel and julienne the carrots or grate them using the large holes of a box grater.
- Peel and finely mince or crush the garlic cloves.
- In a large bowl, combine the sliced cabbage, carrots, and garlic.
Making the Brine:
- In a large pot, bring water to a boil.
- Add salt and sugar, stirring until completely dissolved.
- Add bay leaves and black peppercorns.
- Reduce heat to medium and add sunflower oil.
- Simmer for 2 minutes, maintaining temperature just below boiling.
- Add vinegar and stir to combine.
Assembly and Processing:
- Pack the vegetable mixture firmly into clean jars, leaving 1-inch headspace.
- Pour the hot brine over the vegetables, ensuring they’re completely covered.
- Tap jars gently to release any air bubbles.
- Place lids on jars but don’t tighten fully.
- Let cool to room temperature (about 2-3 hours).
- Tighten lids and refrigerate.
Timing and Nutritional Information
Prep Time: 30 minutes
Cooking Time: 15 minutes
Cooling Time: 2-3 hours
Total Time: 3-4 hours
Yield: 2-3 quart-sized jars
Per ½ cup serving:
- Calories: 45
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Fat: 2g
- Sodium: 290mg
- Vitamin C: 25% DV
- Vitamin A: 15% DV
Pro Tips and Tricks
- Use the freshest cabbage possible for maximum crunchiness
- Slice cabbage and carrots uniformly for even pickling
- Sterilize jars and lids in boiling water before use
- Keep vegetables submerged in brine for best results
- Use filtered water for clearer brine
- Add fresh dill for extra flavor dimension
Variations and Substitutions
- Replace sunflower oil with grape seed or canola oil
- Add sliced onions for extra flavor
- Include sliced bell peppers for color and crunch
- Use rice vinegar for a milder taste
- Add red pepper flakes for heat
- Substitute green cabbage with red cabbage
Common FAQs
Q: How long will these pickles last?
A: When properly stored in the refrigerator, they’ll keep for 4-6 weeks.
Q: Can I reduce the sugar content?
A: Yes, you can reduce sugar by up to half while maintaining safe preservation.
Q: Why did my pickles turn soft?
A: This usually happens if the brine wasn’t hot enough or the vegetables weren’t fresh.
Q: Can I process these for long-term storage?
A: This recipe is designed for refrigerator storage only. For shelf-stable pickles, you’ll need a different preservation method.
Storage and Make-Ahead Tips
- Store jars in refrigerator after cooling
- Wait 24 hours before eating for best flavor development
- Keep vegetables submerged in brine
- Check for signs of spoilage before consuming
- Don’t reuse the brine for new batches
- Best consumed within 1 month of preparation
This quick-pickled cabbage recipe offers a perfect balance of tangy, sweet, and savory flavors while maintaining the vegetables’ natural crunch. Whether served alongside hearty meals or added to sandwiches and salads, these pickles add a bright, acidic note that complements many dishes. The ease of preparation and minimal ingredients make this a perfect introduction to home pickling.
