SAEDNEWS: How to Make Delicious and Simple Restaurant-Style Cabbage Pickle: Ready in 30 Minutes!
According to the Cooking Service at Saed News, cabbage pickle is one of the most beloved Iranian pickles. Its tangy yet mild flavor makes it a perfect companion for both traditional and modern dishes. This colorful and flavorful pickle isn’t just a side dish—it’s also a healthy choice thanks to cabbage’s numerous benefits. In this article, we’ll guide you through a simple yet professional method for making cabbage pickle at home, giving you a taste comparable to restaurant-quality pickles. Follow along to prepare this delicious treat step by step!
Unmatched Flavor: The combination of vinegar’s tang, aromatic spices, and the crispness of cabbage makes this pickle an irresistible side.
Healthy and Nutritious: Cabbage is rich in vitamin C, fiber, and antioxidants.
Easy to Make: With simple, readily available ingredients, you can prepare this pickle in under 30 minutes.
Long Shelf Life: Properly stored, cabbage pickle can last several months in the refrigerator.
White or red cabbage: 1 kg
Carrots: 2 medium (about 200 g)
Garlic: 4–5 cloves
Hot green chili peppers: 2–3 (optional, depending on taste)
White or grape vinegar: 2 cups
Water: 1 cup
Salt: 2 tbsp
Sugar: 1 tsp (optional, to balance flavor)
Pickling spices (coriander seeds, black peppercorns, turmeric): 1 tsp
Aromatic herbs (dried mint or dill): 1 tbsp (optional)
Tip: For the best flavor, use high-quality vinegar and fresh cabbage. Red cabbage adds a visually appealing touch.
Step 1: Prep the Ingredients
Wash and chop cabbage: Rinse the cabbage and cut into thin strips or small pieces using a knife or grater.
Prepare carrots and garlic: Peel the carrots and cut into sticks or coarse shreds. Slice the garlic cloves thinly.
Chili peppers: Wash and slice into rings, or leave whole.
Step 2: Mix the Vegetables
In a large bowl, combine the cabbage, carrots, garlic, and chili peppers.
Add pickling spices and aromatic herbs (if using) and gently toss.
Step 3: Make the Vinegar Solution
In a small saucepan, mix vinegar, water, salt, and sugar (if using).
Heat gently until salt and sugar dissolve—no need to boil, just warm.
Allow the solution to cool.
Step 4: Fill the Jar
Transfer the vegetable mixture into clean, dry jars (preferably sterilized).
Pour the cooled vinegar solution over the vegetables, ensuring they are completely covered.
Seal the jars tightly, making sure no air remains inside.
Step 5: Storage and Serving
Store the jars in a cool, dark place for 7–10 days to allow the flavors to develop.
Once ready, keep the pickle in the refrigerator for up to 3–4 months.
Pro Tip: For a restaurant-style flavor, add 1 tsp of green cumin seeds to the spices. Mixing red and white cabbage creates a colorful, attractive presentation.
Keep cabbage crisp: Don’t chop the cabbage too finely to maintain crunch.
Balance flavors: Adjust sugar if vinegar is too sharp.
Use proper jars: Glass jars with tight lids prevent air and spoilage.
Experiment with veggies: Cauliflower or celery can also be added for variety.
With traditional meals: Complements dishes like bean rice, kebabs, or stew perfectly.
In salads and sandwiches: Use as a tangy addition to salads or sandwiches.
For parties: Its vibrant color makes it a stunning addition to festive tables.
Making cabbage pickle at home is a simple, quick way to add a healthy, flavorful side to your meals. With easy-to-find ingredients and straightforward steps, you can enjoy restaurant-quality taste right in your kitchen. Whether for daily meals or special occasions, this pickle is always a winner.
