Pickled red cabbage with juniper and thyme
- Side
- 4
- 45 minutes plus 4 hours pickling time
This simple pickled red cabbage recipe is infused with fragrant juniper berries and aromatic citrus zest, for a simple and eye-catching side. This pickled cabbage is particularly delicious served with a pie, such as Calum Franklin's Festive Cracker, created in partnership with Dickinson & Morris.
Ingredients
Metric
Imperial
Pickled cabbage
- 1 red cabbage, finely sliced on a mandolin
- 1 tbsp of flaky sea salt
- 500ml of cider vinegar
- 200ml of water
- 200g of caster sugar
- 12 juniper berries, crushed
- 3 sprigs of fresh thyme
- 1 bay leaf
- 6 black peppercorns
- 1 orange, zested
- 1 lemon, zested
Garnish
- 1 handful of pink peppercorns, crushed
- 1 pinch of fresh thyme leaves
- zest of 1 lemon
Equipment
- Mandoline
Method
Place the finely sliced red cabbage in a large mixing bowl. Sprinkle over the sea salt, toss to coat and leave for 30 minutes. The salt helps to draw out excess moisture and soften the texture of the cabbage
- 1 red cabbage, finely sliced on a mandolin
- 1 tbsp of flaky sea salt
Once salted, rinse the cabbage briefly under cold water then drain and pat dry with kitchen paper
Bring the remaining pickled cabbage ingredients gently to the boil, stirring to dissolve the sugar. Simmer for 2–3 minutes to allow the aromatics to infuse
- 500ml of cider vinegar
- 200ml of water
- 200g of caster sugar
- 12 juniper berries, crushed
- 3 sprigs of fresh thyme
- 1 bay leaf
- 6 black peppercorns
- 1 orange, zested
- 1 lemon, zested
Pack the salted cabbage into a sterilised heatproof jar or container. Pour the hot pickling liquor over the cabbage, ensuring it is fully submerged. Seal and allow to cool to room temperature before refrigerating for at least 3 hours
To serve, drain off some of the pickling liquor, then arrange onto a platter. Garnish with fresh thyme leaves, a scatter of crushed pink peppercorns and lemon zest
- 1 handful of pink peppercorns, crushed
- 1 pinch of fresh thyme leaves
- zest of 1 lemon
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