Pickled red cabbage
- Sarah Cook
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Makes 1kg
Easy
Prep: 15 mins
Cook: 15 mins
Plus standing
A star rating of 4 out of 5.44 ratingsRate
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A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
500g red cabbage
finely shredded
-
1tbsp coarse sea salt
-
500ml cider vinegar
-
200ml red wine
-
300-400g granulated sugar
-
2tsp black peppercorn
-
6 bay leaves
-
2tbsp yellow mustard seed
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Nutrition: per serving
- kcal66
- fat0.3g
- saturates0g
- carbs15g
- sugars15g
- fibre0.4g
- protein0.4g
- salt0.7g
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Method
-
step 1
Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
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step 2
Put the vinegar, wine, sugar (300g if you prefer a sharper flavour or 400g for a sweeter taste), peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
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step 3
Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
Test Kitchen tips for making pickled red cabbage:
- Salting the shredded cabbage pulls out some of its water, so it holds a crisp bite and doesn't water down the pickling liquid. Rinse off the salt thoroughly before the cabbage meets the strained vinegar, or it can taste over-salty.
- Shredding the cabbage thinly and evenly into fine strips will allow it to absorb the pickling liquor faster.
- To sterilise jars, wash them in hot soapy water and dry them in the oven at around 140C, or run them through a hot dishwasher cycle, then fill while still warm.
- Once it has had a few days in the fridge for the vinegar to work through, pile it onto hot dogs, burgers and pulled-pork rolls, or serve it alongside sausages, roast chicken or oily fish.
Sarah Cook
Sarah is a food writer, recipe developer, stylist and former Food Editor at BBC Good Food magazine. She has developed and edited recipes for magazines, cookbooks and commercial projects, and previously taught food styling at Leiths School of Food & Wine. See more of Sarah's recipes.
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A star rating of 4 out of 5.44 ratings
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