Pickled red cabbage
Item 1 of 1
A colourful jar of pickled cabbage is wonderful to have on hand, as it makes a crunchy and colourful addition to everything from hot roasts to cold meats, and from sandwiches to salads. Get ahead with Josh Eggleton's pickling recipe, as it's best to leave the cabbage to mature for at least a month.
First published in 2015
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Ingredients
Metric
Imperial
- 2 red cabbages, quartered, cored and finely sliced
- 450g of sugar
- 250ml of balsamic vinegar
- 250ml of red wine vinegar
- 2 red chillies, sliced very thin
- 20g of fresh ginger
- 2l malt vinegar
- 40g of pickling spice
- salt
SAVE RECIPE
Equipment
- Sterilised jars
Method
1
Place all of the ingredients, except the cabbage and salt, into a large, stainless steel pan and slowly bring to the boil. Stir regularly to make sure that the sugar dissolves
- 2l malt vinegar
- 250ml of red wine vinegar
- 250ml of balsamic vinegar
- 450g of sugar
- 40g of pickling spice
- 20g of fresh ginger
- 2 red chillies
2
Turn off the heat and cover with a lid. Leave overnight to cool so that the flavours can infuse. At the same time, toss the cabbage with a decent amount of salt and leave overnight in the fridge
3
The next day, wash the cabbage thoroughly and pat dry with kitchen paper. Strain the pickling liquid and transfer to bottles
4
Fill the sterilised kilner jar with cabbage and pour in the spiced vinegar to the top, ensuring the cabbage is fully covered. Seal the jar, store in a cool dry place and leave to pickle for 1 month. Keep refrigerated after opening
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