How to Pickle Red Cabbage
Red cabbage is in season in the UK in November and December and makes a wonderful inclusion in many winter dishes. It can be braised or boiled, as well as enjoyed raw in salads or salads, but by pickling the red cabbage you can store and enjoy this vibrant vegetable well after the season has finished.
- 300g of red cabbage, shredded
- 80g of salt
- 550ml of malt vinegar
- 250g of caster sugar
- 1 cinnamon stick
- 1 tsp cloves
- 1 tsp coriander seeds
- Put the cabbage in a colander and rub with the salt. Leave to drain for 2 hours
- Heat the vinegar, sugar and spices in a large saucepan over a medium heat, stirring regularly to help dissolve the sugar
- Once dissolved, remove the pan from the heat and set aside to infuse for 5-10 minutes
- Wash the salt off the cabbage and dry with kitchen paper, then put the cabbage into a sterilised jar (or more than one if needed)
- Pour the pickling liquor over the cabbage, ensuring that the leaves are fully submerged
- Seal the jar and set aside to cool and then store in the fridge for 2 days to allow the flavours to infuse before eating
How to prepare red cabbage?
For pickling you want to shred your red cabbage, in order to fit the veg easily into your preserving jars or vessels. Wash and peel away the tough outer leaves. Then, using a sharp knife, cut the cabbage into quarters then trim off the central core from each. Turn each wedge onto its flat side then slice downwards cutting into thin slices. For short shreds cut lengthwise or crosswise for longer shreds.
How do I pickle red cabbage?
Before pickling your cabbage you want to massage with salt and set aside for a couple of hours, this helps to remove excess water from the veg. Then make a pickling liquor, which is usually a mix of vinegar, sugar and whole spices and aromatics, heated until the sugar has dissolved. Rinse excess salt off the cabbage and pat dry with kitchen paper. Add the veg to sterilised jars and pour over the pickling liquor so it completely covers the cabbage. Seal while still warm and then leave to cool.
