Refrigerator Pickled Cabbage with Carrot and Beet

Name: Refrigerator Pickled Cabbage with Carrot and Beet
Prep time: 25 min
Cook time: 5 min
Total time: 1470 min
Yield: About 12 side servings
Cuisine: Eastern European
Ingredients: 1.5 kg white cabbage, shredded; 2 whole carrots, grated; 1 whole medium beet, grated; 4 whole garlic cloves, sliced; 2 whole bay leaves; 6 whole black peppercorns; 6 whole allspice berries; 500 ml water; 100 ml 9% vinegar; 3 tbsp sugar; 2 tbsp salt

Strips of cabbage and carrot take on a pink tint from beet in this sharp, crunchy refrigerator pickle.

By Savva LoginovUpdated October 2, 2026

Total 24 hr 30 minMakes About 12 side servings

Jump to Recipe

Strips of cabbage and carrot take on a pink tint from beet in this sharp, crunchy refrigerator pickle. Garlic, peppercorns and bay scent the hot vinegar brine. Slice the vegetables evenly, pack them loosely and keep them covered by liquid. After cooling briefly, refrigerate the whole container while the flavours develop. This is a short-term pickle, with no validated process for pantry storage. Wash and cut cabbage, carrots and beet; toss with sliced garlic and pack loosely in clean food-safe containers. Bring water, vinegar, sugar, salt, bay and peppercorns to a boil; stir until dissolved. Pour hot brine over vegetables to cover; use a clean weight to keep strips submerged.

Refrigerator Pickled Cabbage with Carrot and Beet

How to tell when it is ready

Use clean utensils to lift the chilled cabbage and return leftovers to the refrigerator.

Tips

Wash and cut cabbage, carrots and beet.
Bring water, vinegar, sugar, salt, bay and peppercorns to a boil.
Pour hot brine over vegetables to cover.
Let cool briefly, cover and refrigerate promptly for 24 hours.

Troubleshooting

If cabbage floats, use a clean weight to submerge it.
If slimy or off-smelling, discard.

Substitutions

Use another firm white cabbage at the same weight.
Use the same stated vinegar acidity and volume.

Variations

Omit beet for a pale cabbage pickle.
Add a pinch of mustard seeds to brine.

Serving suggestions

Add alongside roast potatoes.
Serve with sandwiches.
Offer as a cold side salad.
Add to a savory grain bowl.

Make ahead

Prepare the measured ingredients in advance. Keep refrigerated throughout and eat within 4 days; do not pantry-store.

Storage

Keep refrigerated throughout and eat within 4 days; do not pantry-store.

Food safety

The vinegar and vegetable proportions are untested for canning; refrigerate even during the 24-hour pickling period.

Frequently asked questions

How do I know refrigerator pickled cabbage with carrot and beet is ready?

Use clean utensils to lift the chilled cabbage and return leftovers to the refrigerator.

How should I store refrigerator pickled cabbage with carrot and beet?

Keep refrigerated throughout and eat within 4 days; do not pantry-store.

Add alongside roast potatoes. Keep refrigerated throughout and eat within 4 days; do not pantry-store.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Refrigerator Pickled Cabbage with Carrot and Beet