Russian pickled cabbage with beets and garlic is the kind of dish that quietly becomes a staple once you’ve had it in your fridge a few times. This isn't your average pickle—it’s bold, punchy, and a little mysterious, layered with the earthiness of beets, the crunch of cabbage, and the pungent depth of garlic. It’s often found on the side of a Russian table, next to rich stews, roasts, or even humble potatoes, adding a bright, acidic contrast. Though it’s fermented or pickled like many other traditional Russian pickles, this version has a slight sweetness balanced with a garlicky bite and a deep ruby hue from the beets. It’s addictive—and surprisingly easy to make.
Think of this as a Slavic take on sweet pickles homemade in your own kitchen, without the heavy processing or complicated steps. And while it has a deep history tied to Eastern European preservation methods, this is a dish that can easily find a home in modern fridges across the world.
Russian Pickled Cabbage with Beets and Garlic
Prep Time 20 minutes mins
Cook Time 5 minutes mins
Total Time 25 minutes mins
Course Condiment, Side Dish
Cuisine European, Russian
Servings 12 side servings
Large glass jar or ceramic crock (at least 2-liter capacity)
Medium saucepan (for heating the brine)
Large Mixing Bowl
Cutting board and sharp knife
Mandoline slicer (optional, but great for thin beet slices)
Measuring cups and spoons
Clean kitchen towel or fermentation lid
For the Pickled Cabbage
- 1 medium head of green cabbage cored and chopped into large chunks (not shredded)
- 2 medium beets peeled and thinly sliced
- 5 –6 large garlic cloves sliced
- 1 tablespoon black peppercorns
- 2 –3 bay leaves
- 1 tablespoon salt non-iodized, preferably pickling or sea salt
- 2 tablespoons sugar adjust to taste for a slightly sweet pickling profile
For the Pickling Liquid
- 4 cups water
- 1 cup distilled white vinegar 5% acidity
Optional: a small piece of horseradish root (to hint at a horseradish pickles recipe)
Optional: a pinch of red pepper flakes for heat
Step 1: Prepare the Vegetables
Start by removing any damaged outer leaves from the cabbage. Cut the cabbage into large, bite-sized chunks—don’t shred it, as the texture of whole pieces holds up better for pickling.
Peel the beets and slice them thinly, ideally with a mandoline for uniform thickness. The thinner the slices, the more easily they’ll release their pigment and flavor into the pickling liquid. Slice the garlic into thin slivers as well.
In a large mixing bowl, toss the cabbage, beets, and garlic together gently, then transfer the mixture into your clean jar or crock, layering in the peppercorns and bay leaves as you go.
Step 2: Make the Pickling Liquid
In a medium saucepan, combine the water, vinegar, salt, and sugar. If you're going for a variation reminiscent of a cinnamon pickles recipe, you can drop in a small cinnamon stick at this stage (totally optional, but adds warmth). Heat until the salt and sugar are fully dissolved, then remove from heat.
Let the liquid cool slightly—about 5–10 minutes—so it doesn’t cook the vegetables. Pour the warm brine over the cabbage and beet mixture until everything is submerged.
Step 3: Weigh It Down
If you're fermenting, weigh the veggies down with a fermentation weight or a clean rock-safe plate that fits inside your jar. Cover with a cloth or use a fermentation lid to allow gases to escape.
If you're doing a quick pickle, seal the jar with a lid once the mixture cools completely.
Step 4: Let It Pickle
Leave the jar at room temperature for 3–5 days, depending on how tangy and intense you want the flavor. Taste it after day 3. Once it’s ready, transfer to the fridge. For a more classic homemade refrigerator pickles approach, you can refrigerate immediately and let it cure slowly over a week.
The final product should have a vibrant magenta color, a sharp and savory flavor, and a bit of crunch left in the cabbage.
Pairings
Russian pickled cabbage with beets and garlic is versatile. It’s an excellent companion to hearty dishes like:
- Roasted pork or beef – Cuts through the richness beautifully.
- Boiled or fried potatoes – Especially in traditional Russian or Polish meals.
- Pelmeni or vareniki (Russian dumplings) – Adds acidity and depth to soft, savory dumplings.
- Charcuterie boards – Works well with cured meats and cheeses as a tart, colorful side.
- Polish pickle soup or borscht – Add a scoop on the side for extra tang or stir it directly into hot soups.
It also makes a great addition to grain bowls, open-faced rye sandwiches, or even as a garnish on grilled sausages.
Frequently Asked Questions
1. Can I use red cabbage instead of green?
Yes, but keep in mind that red cabbage will intensify the color and might make the dish even more vibrant. The texture is similar, though green cabbage offers a more neutral base.
2. Should I use fresh or pickled beets?
Always use fresh raw beets. Pickled or cooked beets will break down too easily and could muddy the flavor and texture of the final product.
3. Can I use this recipe for canning?
While this is designed as a refrigerator or short-term fermented pickle, you can adapt it for long-term storage. To do so, follow a canning pickles recipe easy guide, using sterilized jars and a hot water bath. Just ensure the acidity level is safe (minimum 5% vinegar).
4. Can I add other vegetables?
Absolutely. Carrots, daikon radish, or cauliflower work well in this brine. Just make sure the total volume doesn’t exceed what your container can handle.
5. What’s the difference between this and traditional Russian dill pickles?
Traditional Russian dill pickle recipes often focus on cucumbers with garlic, dill, and horseradish. This cabbage version skips the dill but still embraces the sour, garlicky, and slightly sweet elements found in many Russian pickles recipes. If you're wondering how to make Russian pickles, this dish is a cousin to those—you can think of it as a fermented vegetable medley with the same spirit.
