Go Back
–+ servings

Quick and Tangy Pickled Cabbage

Learn how to make crisp, tangy pickled cabbage at home with this simple recipe. Perfect as a topping or versatile side dish, it's ready in under an hour and stores well for meal prep!
Print Recipe
Prep Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Condiment, Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 1/2 cups shredded cabbage Green cabbage is traditional, red cabbage can be used for a vibrant color.
  • 1/2 medium green pepper, diced
  • 1 rib celery, diced
  • 3/4 cup sugar Can be substituted with honey, stevia, or omitted for a tangier flavor.
  • 1/2 cup vinegar White vinegar is ideal for strong acidity; apple cider or rice vinegar can provide milder tang.
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Equipment

  • Large Bowl
  • Airtight jars

Method
 

Prepare the Vegetables
  1. In a large bowl, combine the shredded cabbage, diced green pepper, diced celery, sugar, vinegar, celery seed, salt, and pepper. Toss well to evenly coat the vegetables with the vinegar mixture.
Pickling Process
  1. Cover the bowl and refrigerate the mixture for at least one hour. For more intense flavors, let it sit overnight.
Serving
  1. Once chilled, give the mixture a final toss before serving. Pair with tacos, sandwiches, or grilled meats for a flavorful accompaniment.

Nutrition

Calories: 150kcalCarbohydrates: 35gProtein: 2gFat: 0.1gSodium: 300mgPotassium: 120mgFiber: 2gSugar: 30gVitamin A: 20IUVitamin C: 25mgCalcium: 40mgIron: 1mg

Notes

Use firm, fresh cabbage for the best crunch. Red cabbage can add vibrant color, and carrots or red pepper flakes can enhance sweetness or spice. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Tried this recipe?

Let us know how it was!