This quick pickled cabbage is crisp, tangy, and deeply rooted in Eastern European kitchens. Made with simple ingredients and a hot vinegar brine, it’s ready in under an hour and only gets better with time. Perfect alongside sausages, roast meats, pierogi, or sandwiches. Works best in a 900ml jar or a beginner pickling kit!
Ingredients (Per 900ml Jar)
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½ small white or green cabbage, finely shredded
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1 small onion, finely diced
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1 carrot, grated (optional)
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1 cup boiling water (240 ml)
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½ cup white vinegar (120 ml)
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1 heaping teaspoon pickling salt
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1 heaping teaspoon sugar
Instructions
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Finely shred the cabbage and place it in a heatproof bowl.
Add the diced onion and grated carrot, if using, and mix well. -
In a measuring jug, combine the boiling water, vinegar, salt, and sugar. Stir until fully dissolved.
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Pour the hot brine over the cabbage mixture.
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Using clean hands or tongs, massage the cabbage for about 1 minute to help it soften and absorb the brine.
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Pack the cabbage tightly into one 900 ml jar, pressing down so it’s fully submerged in liquid.
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Seal and refrigerate for at least 30 minutes, though it’s best after overnight chilling.
Pickling Time & Storage
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Ready in 30 minutes
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Best after overnight
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Keeps refrigerated for up to 1 week
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