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pickled cabbage. in an open mason jar on a wooden board.
Olivia

Pickled Cabbage

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Pickled cabbage in a mason jar. A simple plant-forward recipe with crisp texture and tangy flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 41
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 4 cups cabbage shredded
  • 1 cup water
  • 1 cup vinegar
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 2 cloves garlic
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 2 tablespoons fresh parsley chopped

Equipment

Mandolin Slicer
Mandolin Slicer
$19.99
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06/05/2026 03:00 am GMT
vegetable slicer
Mason Jars
Mason Jars
$22.99
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06/05/2026 02:01 am GMT
Mason Jars

Cooking Instructions
 

  1. Place shredded cabbage into a clean mason jar.
  2. Add garlic, peppercorns, and mustard seeds.
  3. In a saucepan, combine water, vinegar, salt, and sugar.
  4. Bring mixture to a gentle boil.
  5. Stir until salt and sugar dissolve.
  6. Remove brine from heat.
  7. Carefully pour hot brine over the cabbage.
  8. Press cabbage down so it stays submerged.
  9. Let cool completely before sealing the jar.
  10. Refrigerate for at least 24 hours before serving.

Nutrition

Calories: 41kcalCarbohydrates: 6gProtein: 2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 4mgSodium: 186mgPotassium: 141mgFiber: 1gSugar: 4gVitamin A: 166IUVitamin C: 19mgCalcium: 35mgIron: 1mg

Notes

• Use red or green cabbage
• Store refrigerated after opening
• Flavor improves after 2-3 days

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