Sides 🇬🇪 Georgian 20 min meal

Pink Pickled Cabbage with Beetroot (Georgian Style)

Wedges of cabbage and beetroot in a garlicky, chilli-spiked brine that turns bright pink overnight. Sharp and crunchy beside rich meat.

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  • Time20 min plus 3 days pickling
  • LevelEasy
  • Costabout £0.28 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

  • 32kcal
  • 5.6gcarbs
  • 3.5gof which sugars
  • 0.4gfat
  • 0.1gsaturates
  • 2.3gprotein
  • 2.5gfibre
  • 4.5gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

10 servings

Ingredients

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Method

  1. 1

    Wash a 2 litre jar in hot soapy water, rinse well and leave to drain.

  2. 2

    Put the cabbage, beetroot, garlic, chilli and celery in the jar in layers, pressing down firmly, until it is full to 3 cm below the rim. Add the peppercorns and bay leaves.

  3. 3

    Put the water, salt and vinegar in a pan and bring to the boil, stirring until the salt dissolves. Take off the heat and cool for 10 minutes.

    10 min
  4. 4

    Pour the warm brine over the vegetables until everything is covered, topping up with a little water if needed. Press down any floating pieces.

  5. 5

    Leave to cool to room temperature, cover, then keep in the fridge. After 24 hours the brine turns deep pink. It is good to eat after 2 to 3 days, and best after a week.

  6. 6

    Keep it in the fridge and eat within 3 weeks, using a clean fork, with the vegetables under the brine. Throw it away if you see mould or smell anything off. Lovely with grilled meats, stews, beans and cheese.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.

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