Pickled Red Cabbage
Our classic pickled red cabbage recipe is so easy to make at home. This crunchy, tangy pickled red cabbage is a great accompaniment to cold meat. The lovely sweet and sour flavour of the pickled red cabbage is moreish. You'll never buy ready made, shop bought pickled red cabbage every again. This recipe makes around 2.5kg of cooked cabbage and is great for using up a bulk of this lovely veg that you might have leftover from Christmas. It will take only 30 mins to make too. This pickled red cabbage will keep for up to 3 months if you store it in a cool, dark place.
- 1 kg red cabbage finely sliced
- 5 small red onions peeled and finely sliced
- 4 tbsp salt
- 1 litre red wine vinegar
- 1 cinnamon stick lightly crushed
- 1 tsp clove powder
- 1 tbsp coriander seeds
- 5 level tbsp granulated sugar
Place the finely sliced red cabbage and onion in a bowl and sprinkle over the salt. Mix well. Loosely cover the bowl and leave for 30 mins - 1 hour.
Pour the vinegar into a pan, add the spices, and bring to the boil. Remove the pan from the heat and stir in the granulated sugar.
Wash the cabbage and onion in a colander under running cold water to rinse off salt.
Pack the vegetables into cold, sterilised jars, pressing down well. Pour over hot vinegar through a sieves and that the vegetables are totally covered with vinegar.
Seal the jars with vinegar-proof lids, label and store in a cool, dark place for at least 2 weeks before using. It will keep for up to 12 months, stored in a cool, dark place. Keep jars in the fridge once opened.