Step 1. Prepare the vegetables.
Wash all vegetables thoroughly. Slice or cut them into the desired shapes — cabbage into ribbons, carrots into sticks, onions into thin slices, and peppers into chunks or strips. Layer them in clean, sterilized glass jars, mixing colors for a beautiful presentation.
Step 2. Make the brine.
In a large pot, combine water, salt, a small amount of sugar, bay leaves, and whole peppercorns. Bring to a full boil, stirring to dissolve the salt and sugar completely.
Step 3. Pour the brine.
Carefully pour the boiling brine over the layered vegetables in the jars, filling each to the top. Make sure all vegetables are submerged.
Step 4. Seal and store.
Seal the jars tightly with lids. Allow them to cool completely at room temperature, then store in a cool, dark place (like a pantry or cellar). The pickles will be ready to enjoy after a couple of weeks and will keep through the winter.
Cabbage adds crunch and volume, while carrots and peppers bring color and a mild sweetness. A vinegar brine — made with water, salt, sugar, and spices — preserves the vegetables and gives them their bright, tangy flavor. Bay leaves and peppercorns add warmth, while a balanced sugar-to-salt ratio keeps the taste gentle yet crisp. Use firm, fresh produce for best results, and once opened, store the jars in the refrigerator to maintain that perfect crunch.
Use red cabbage or napa cabbage depending on what’s available.
Add garlic cloves or pepper flakes for more bite.
If a jar doesn’t seal, refrigerate and consume sooner.
If brine tastes too salty, use slightly warmer water or add more water to dilute.
In warmer weather, monitor jars daily — fermentation speeds up.
Calories: 25 kcal | Carbohydrates: 5 g | Fiber: 2 g | Sugars: 2 g | Protein: 1 g | Fat: 0 g | Sodium: 420 mg | Cholesterol: 0 mg
Values are approximate and will vary depending on the vegetables used and how long they’re pickled.
