Foolproof Pink Cabbage Pickles
If you have never pickled anything, start here: cabbage and carrots in a measured brine — 4 cups water, 4 tablespoons coarse salt, a teaspoon each of sugar and citric acid, half a cup of vinegar — with a slice of beet that turns the whole jar rose-pink in days.
These pink cabbage pickles are the perfect starting point for anyone new to pickling: simple, forgiving and reliable. A few slices of beetroot tint the cabbage and carrots a beautiful rose colour with nothing artificial. A brine of water, salt and vinegar, balanced by a little sugar and citric acid, delivers a refreshing tang that comes together in just a few days.
How to Prepare
Slice the cabbage, cut the carrots into sticks and slice the beetroot.
Pack the vegetables tightly into a clean, dry jar, tucking the beet slices between the layers.
Dissolve the coarse salt, sugar and citric acid in the water, then stir in the vinegar.
Pour the brine over the vegetables until completely submerged.
Seal the jar and leave at room temperature for 3–5 days, then refrigerate — the colour deepens to a beautiful pink as it sits.
Always coarse pickling salt, never table salt — iodised salt clouds the brine and softens the crunch.
Ingredient Swaps
• Citric acid can be replaced with fresh lemon juice or a little extra vinegar.
• Add garlic cloves or chilli slices for a bolder flavour.
• Swap some of the white cabbage for cauliflower or turnip to vary the vegetables.
Common Questions
How long until the pickles are ready?
Usually three to five days at moderate room temperature, depending on how sour you like them.
Why do they turn pink?
The beetroot slices release their natural pigment and tint the vegetables.
How do I store the pickles?
Keep them in a sealed jar in the fridge once ready; they last for weeks.
Why must the vegetables stay fully submerged?
To prevent spoilage and ensure even pickling, press them below the brine.
Can I reduce the salt?
Salt is essential for safe pickling; reduce it only slightly, never omit it.
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