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Pickled Carrots and Cabbage


These pickled vegetables can be made up to 2 weeks in advance, or made a day before and refrigerated overnight. Serve at every meal, with cocktails, or alongside our Over the Top Hummus Bar.

  • Duration
  • Cook Time
  • Prep Time
  • 2 QuartsServings


  • 2 cups apple cider vinegar
  • ½ cup sugar
  • ¼ cup kosher salt
  • 1 cinnamon stick
  • 1 star anise
  • 1 teaspoon whole peppercorns
  • 3 medium carrots, sliced into thin coins
  • 1 head green cabbage, torn into bite sized pieces


1. Add vinegar, sugar, salt, cinnamon, anise, and peppercorns to a medium saucepan. Simmer over medium-low heat, for 3 to 5 minutes, until sugar and salt dissolve.

2. Place carrots and cabbage in a heatproof container. Pour hot pickling liquid over carrots and cabbage. Cool completely, then cover, and refrigerate overnight, or up to 2 weeks.

3. Transfer pickled veggies to a bowl or glass jar to serve alongside our Over the Top Hummus Bar.