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Salads

Overnight pickled cabbage with carrots

Name: Overnight pickled cabbage with carrots
Yield: 10 servings
Cuisine: Slovak
Ingredients: 2–3 kg Cabbage; 9 tbsp Granulated sugar; 1.5 l Water; 200 ml Vinegar; 2–3 Carrots, grated; 2 tbsp Salt; 5–6 Garlic cloves; 1 tsp Black pepper

Cabbage, carrots, and garlic steep in a hot vinegar brine with sugar, salt, and pepper, then chill for a day. Makes 10 servings.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 10 min
Servings: 10 servings
Difficulty: Easy

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Overnight pickled cabbage with grated carrots is a quick pickle that's ready the next day. Cut the cabbage heads into eight to ten wedges, layer with grated carrots and sliced garlic, and pour over a hot brine of water, vinegar, sugar, salt, and ground black pepper. Once cool, refrigerate for a day.

Many families prepare cabbage this way every fall. If you prefer a bolder flavor, add more pepper.

Ingredients

10 servings

Cabbage 2–3 kg
Granulated sugar 9 tbsp
Water 1.5 l
Vinegar 200 ml
Carrots, grated 2–3
Salt 2 tbsp
Garlic cloves 5–6
Black pepper 1 tsp

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Instructions

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Pour the water into a pot, add the salt, sugar, vinegar, and ground black pepper, and bring to a boil. Wash the cabbage, remove the cores, and cut into 8–10 wedges.
Peel and grate the carrots, and thinly slice the garlic. Place all the vegetables in a suitable container and pour the hot brine over them.
Once the cabbage has cooled in the container, refrigerate for one day. Tip: For a bolder flavor, add more pepper.

Tip: Weigh down the cabbage wedges with a plate smaller than the container to keep them fully submerged in the brine so they pickle evenly. Use a glass or enamel container, not aluminum.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 124 kcal
Protein: 3.6 g
Carbohydrates: 29 g
of which sugars: 21 g
Fat: 0.3 g
of which saturates: 0.1 g
Fiber: 6.9 g
Salt: 3.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Marinovaná kapusta cez noc so strúhanou mrkvou