This colorful  pickled vegetable salad is crisp, tangy, and refreshing. Made with fresh cabbage, cucumbers, carrots, onions, and a simple vinegar brine, it’s perfect as a side dish for grilled meats, sandwiches, burgers, or barbecue meals. Since it’s refrigerated instead of canned, it’s quick and easy to prepare.

Prep Time: 25 minutes
Cook Time: 10 minutes
Chilling Time: 24 hours
Total Time: 24 hours 35 minutes
Servings: 8–10 (Makes about 3 quart jars)

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Ingredients

Vegetables

• 1 medium green cabbage, thinly shredded (about 8 cups)
• 2 medium cucumbers, thinly sliced
• 2 medium carrots, thinly sliced
• 1 medium red onion, thinly sliced
• 2 cloves garlic, sliced (optional)
• 2 teaspoons dill seed (optional)
• 1 teaspoon whole black peppercorns (optional)

Pickling Brine

• 3 cups white vinegar (5% acidity)
• 2 cups water
• ¾ cup granulated sugar
• 2 tablespoons kosher salt
• 1 teaspoon celery seed
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 2 bay leaves

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Instructions

Step 1: Prepare the Vegetables

• Wash all vegetables thoroughly.
• Shred the cabbage.
• Slice the cucumbers into thin rounds.
• Slice the carrots into thin coins.
• Thinly slice the red onion.

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Step 2: Pack the Jars

Divide the vegetables evenly among three clean quart-sized mason jars.

Layer them with:

• Cabbage
• Cucumbers
• Carrots
• Onion

Pack firmly but do not crush the vegetables.

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Step 3: Make the Brine

In a saucepan combine:

• Vinegar
• Water
• Sugar
• Salt
• Celery seed
• Mustard seeds
• Peppercorns
• Bay leaves

Bring to a gentle boil while stirring until the sugar and salt dissolve.

Remove from the heat.

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Step 4: Fill the Jars

Carefully pour the hot brine over the vegetables, leaving about ½ inch of headspace.

Remove any air bubbles by gently tapping the jars or running a clean utensil along the inside.

Seal with lids.

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Step 5: Cool and Refrigerate

Allow the jars to cool to room temperature.

Refrigerate for at least 24 hours before serving.

For the best flavor, let them sit for 2–3 days.

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Serving Suggestions

• Grilled chicken
• Hamburgers
• Pulled pork sandwiches
• Hot dogs
• Fish tacos
• Barbecue meals
• Fried chicken
• Roasted meats
• Picnic lunches

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Tips for Success

• Slice all vegetables evenly for consistent texture.
• Use fresh, firm vegetables for the best crunch.
• Do not overcook the brine.
• Refrigerate for a full day before eating.
• Keep vegetables completely submerged in the brine.

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Variations

• Add cauliflower florets.
• Include sliced bell peppers.
• Add jalapeño slices for heat.
• Mix in radishes.
• Add fresh dill sprigs.
• Use apple cider vinegar for a slightly sweeter flavor.

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Storage

Refrigerator: Store for up to 3 weeks.

Freezing: Not recommended, as the vegetables will lose their crisp texture.

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Nutritional Information (Approximate Per Serving)

• Calories: 60
• Protein: 1g
• Carbohydrates: 13g
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 420mg
• Fiber: 2g
• Sugar: 10g

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Nut Information

This recipe is naturally nut-free.

However:

• Always check the labels on vinegar, spices, and seasonings if preparing for someone with a severe tree nut or peanut allergy.
• Use certified nut-free products if cross-contamination is a concern.

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Frequently Asked Questions (FAQs)

Q: Is this a canned recipe?
No. This is a refrigerator pickle recipe and must be stored in the refrigerator.

Q: How long should I wait before eating it?
At least 24 hours, but 2–3 days gives the vegetables the best flavor.

Q: Can I use apple cider vinegar instead of white vinegar?
Yes. It will give the vegetables a slightly sweeter, fruitier flavor.

Q: Can I reduce the sugar?
Yes. You can reduce it to ½ cup, though the brine will be tangier.

Q: How long do refrigerator pickles last?
They stay fresh for up to 3 weeks when refrigerated and kept submerged in the brine.

Q: Can I add other vegetables?
Yes. Cauliflower, bell peppers, radishes, green beans, and jalapeños are all excellent additions.

Q: Why are my vegetables not crunchy?
Use the freshest vegetables possible, avoid overpacking the jars, and refrigerate promptly after cooling.

Q: Can I reuse the brine?
It’s best to make a fresh batch of brine for each new batch of vegetables to ensure the best flavor and food safety.