Vinegar Based Pickled White Cabbage - Crunchy
These vegetables are packed in a flavorful vinegar-salt brine that creates crisp, tangy homemade pickled white cabbage and some bell peppers and carrots.
Ingredients
- 2 medium white cabbages, sliced into thin strips
- 1/2 cup 5% vinegar
- 9 garlic peeled garlic cloves, sliced into thin slices
- 5 flat tablespoons Kosher salt
- 2 tablespoons Mango powder (also known as amchur or amchoor or as Amba in Hebrew) - Optional
Instructions
- Pre-rInse the container well.
- Pour 1/3 of the vinegar at the bottom, toss in 3 sliced garlic cloves, the mango powder, and 1/3 of the amount of salt
- Place 1/2 of the amount of cabbage into the container and press it down.
- Place the slices of bell peppers and carrots in a layer.
- Pour 1/3 of the vinegar, garlic, and amount of salt.
- Place the rest of the cabbage into the container and press it down.
- Pour the rest of the vinegar, garlic, and salt at the top.
- Pour the container with tap water. It comes out to around 10 cups.
Notes
You can dechlorinate the water if you wish, in a few simple ways:
1. Let it sit out:Leave the water uncovered for 24 hours so the chlorine can evaporate.
2. Boil it:Boil for 5–10 minutes and let cool — this removes chlorine quickly.
3. Use a carbon filter:A basic activated carbon filter (Brita, PUR, etc.) removes chlorine.
I don't do any of the above. I just use tap water as is.
Fixing Saltiness
IAfter 3 to 4 days on the counter, taste some cabbage. If it's not salty to your liking, simple add another tablespoon of table sugar and reseal the jar tightly.
Then, slowly lift the jar and flip it upside down, then flip it back again. Test the saltiness the following day and it should be fine. If not, keep adding a bit more table salt.
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 8Total Fat 0gUnsaturated Fat 0gSodium 155mgCarbohydrates 1gFiber 0gSugar 1gProtein 0g
Nutrition values are estimated.
Learn how to make quick Vinegar Based Pickled Crunchy White Cabbage and salt. It brings a burst of tangy flavor to any meal, transforming simple veggies into a crisp, zesty delight. I love to add carrots and bell peppers too. The more, the merrier. Ready within 3 to 4 days.
Why Make These Old Fashioned Pickled Cabbage at home?
Because it’s an easy way to add tangy, crunchy flavor and brighten up any meal with minimal effort. Here are the details:
Adds flavor quickly – Tangy, crisp, and brightens any meal in minutes.
Preserves vegetables – Vinegar and salt extend shelf life without cooking.
Retains nutrients – Vitamins and minerals in cabbage, carrots, and peppers stay mostly intact.
Low-calorie, healthy snack – Adds flavor without added fat or sugar.
Digestive aid – Acidic pickles can help stimulate digestion, even if not probiotic.
Versatile – Great on sandwiches, salads, tacos, or as a side dish.
Ingredients of Old Fashioned Pickled Cabbage
- 2 cabbage heads
- 3 carrots (optional)
- 2 red, orange or green bell peppers (optional) or more
- 5% Vinegar
- Kosher salt
- Tap water
- Optional mango powder
How to Make It
Pre-rinse the container, layer the cabbage, carrots, and peppers with garlic, mango powder (if you have any at home), and salt, and pour vinegar over each layer.
Press the vegetables down firmly to fit them compactly.
Add water to cover everything, seal the container, and let it sit to develop flavor.
Storage
Leave on counter for around 3 days when they will be edible then refrigerate.
Quick vinegar pickled vegetables can be stored in the fridge for about 2–4 weeks. Over time, they may soften and the flavor will become more intense.
FAQs
1. “How do I keep the cabbage crunchy?”
The secret to crunchy pickled white cabbage is to slice it into 1/4-inch ribbons (not a fine shred).
2. “Is this the same as sauerkraut?”
No. Sauerkraut is fermented over weeks using salt and natural bacteria. This is a vinegar-based recipe, which uses acidity for an instant pickle flavor and a much firmer, crunchier texture than fermented versions.
3. “Which vinegar works best for white cabbage?”
For a traditional, old-fashioned flavor, use white distilled vinegar or apple cider vinegar. White vinegar provides a sharp, clean bite, while apple cider vinegar adds a subtle fruity sweetness that pairs perfectly with white cabbage.
4. “How long does it need to sit before eating?”
While you can eat it immediately, the flavors truly develop after 2 days on the counter and a third days in the fridge.
5. “Does this require a water bath or canning?”
Not at all. This is a refrigerator pickle meant for quick consumption.
6. “What container can you use?”
A large plastic or glass jar with a lid. If you have no lid, you can seal the top with a plastic bag and rubber band. Seal tightly. Place on a dish as the liquid tends to seep out.
Let’s Chat
We’d love to hear how your quick vinegar pickled cabbage turns out! Do you like it extra tangy, or do you prefer it milder? Share your tips, flavor twists, or favorite ways to enjoy it in the comments — let’s swap ideas and make pickling even more fun!