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Pickled Red Cabbage

Pickled Red Cabbage is a traditional British recipe for a classic method of making crisp and tangy pickled red cabbage by salting them then washing, draining, packing into jars and covering with cold, spiced, vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Red Cabbage.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Additional Time:

(+4 days matruing)

Makes:

4 jars

Rating: 4.5 star rating

Tags : Chilli RecipesVegetarian RecipesSpice RecipesVegetable RecipesBritish Recipes


Ingredients:

1 large red cabbage, outer leaves removed
1.1l malt vinegar
25g black peppercorns
2 scotch bonnet chillies, whole
3cm length of ginger, peeled and siced
2 tbsp paprika (for the red colour)
300g salt

Method:

Quarter the red cabbage and remove the hard cores. Shred as thinly as you can. Place a layer of salt in a large dish, add a layer of the shredded red cabbage followed by salt. Keep going like this until all the cabbage is in the dish and finish with a layer of salt. Cover with another dish and set aside to stand for 24 hours.

Meanwhile add the vinegar and spices to a pan. Bring to a boil, boil for 5 minutes then allow to cool completely. Strain to remove the spices when cold.

The following day place the red cabbage in a colander and rinse very liberally under cold running water to remove excess salt. Pat dry and pack into jars. Pour the cold, spiced, vinegar over the top, seal the jar and set aside.

This is best and crunchiest if eaten a few days after it's made but it will keep for several months (the red cabbage will just soften more the longer it's kept).