Easy Pickled Red Cabbage Recipe

A jar of Pickled Red Cabbage - crunchy, zingy & delicious

A quick & easy recipe for Pickled Red Cabbage. Crunchy, zingy & delicious - perfect addition to kebabs equally at home with cold meats & cheese at Christmas.

5 from 62 votes

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Course: Jams, Pickles, Chutneys, Sauces, Dips & Spreads, Side Dish

Cuisine: British

Prep Time: 20

Cook Time: 0

Pickling Time: 2

Total Time: 2 20

Servings: 50g portions

Calories: 12kcal

Author: Sarah James

50g portions

Equipment

4 x 500ml sterilised jars with screw top lids

Ingredients

1 kg red cabbage 1 medium sized red cabbage
100 g coarse sea salt
4 bay leaves
2 tsp coriander seeds
1 litre cider vinegar
4 tbsp red wine vinegar
4 tbsp balsamic vinegar

Metric - US Customary

Instructions

Discard outer leaves of your cabbage.
Cut cabbage into quarters, remove the stalks and slice into fine shreds - or chunky if you prefer.
Place cabbage in a colander (over the sink) and sprinkle with the salt.
Scrunch and break down the cabbage for 5 minutes. (You may want to wear gloves for this unless you fancy purple fingers)
Leave to rest for 10 minutes.
Rinse out the salt and drain well.
Pack the jars half full with cabbage. Add ½ teaspoon coriander seeds and a bay leaf.
Add a tablespoon of red wine vinegar and balsamic vinegar to each jar.
Pour the cider vinegar to cover the cabbage.
Pack the rest of the red cabbage into each jar and top up with cider vinegar to cover.
Seal jars with a metal screwcap lid.
After a couple of hours, check the vinegar level to make sure it completely covers the cabbage.
Store in a dry place out of sunlight.
Ready to eat after one week. Will keep for up to two months.

Notes

Nutrition information is approximate and meant as a guideline only.
Each serving is based on 50g per person. The recipe makes approx 4 jars.
Easy Pickled Red Cabbage will keep for up to two months stored in a dark, dry cupboard.
It will keep for much longer but but will lose its crispness after 10 to 12 weeks or so.