Pickled Red Cabbage

Pickled Red Cabbage: Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Layer the shredded cabbage in a large bowl, sprinkling each layer with some of the salt. Cover and leave overnight, until the cabbage has released a lot of liquid.

   Mark done

2. Put the vinegar, sugar, peppercorns, cloves, allspice, mustard seeds, cinnamon and bay leaf in a saucepan and bring to the boil, stirring until the sugar dissolves. Take off the heat and let the vinegar cool completely.

   Mark done

3. Rinse the cabbage very well under cold running water to remove the salt, then drain thoroughly and squeeze out the extra water.

   Mark done

4. Pack the cabbage into the jars, pressing it down gently. Pour over the cold vinegar with the spices, making sure that the cabbage is completely covered, and seal the jars.

   Mark done

Keep an Eye on These

1. Rinse the cabbage thoroughly after salting. Any salt left on it makes the pickle harsh, and it taints the vinegar.
2. Let the spiced vinegar cool before it goes on the cabbage. Hot vinegar cooks the cabbage and takes away the crunch.
3. Keep the cabbage under the vinegar. Anything above the liquid discolours and can spoil, so press it down and top up with a little extra vinegar.

On the Table Alongside

Ploughman's lunch · Cold turkey · Pork pie

Keeping Pickled Red Cabbage

Keep in a cool, dark place for up to 3 months. It is ready after 3 days and best after a week. Once opened, keep in the fridge.

Questions People Ask

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.