Our classic pickled red cabbage recipe is so easy to make at home. This crunchy, tangy pickled red cabbage is a great accompaniment to cold meat. The lovely sweet and sour flavour of the pickled red cabbage is moreish. You’ll never buy ready made, shop bought pickled red cabbage every again. This recipe makes around 2.5kg of cooked cabbage and is great for using up a bulk of this lovely veg that you might have leftover from Christmas. It will take only 30 mins to make too. This pickled red cabbage will keep for up to 3 months if you store it in a cool, dark place. Love a good chutney? Try our delicious chutney recipes right here!
Watch how to make Pickled red cabbage
- 1kg (2¼lb) red cabbage, finely sliced
- 2 red onions, peeled and finely sliced
- 4tbsp salt
- 2 x 568ml bottles distilled malt vinegar
- 1 cinnamon stick, lightly crushed
- 1tbsp cloves, lightly crushed
- 1tbsp coriander seeds
- 6 level tbsp granulated sugar
- You'll also need:
- Sterilised jars with vinegar-proof lids
Place the finely sliced red cabbage and onion in a bowl and sprinkle over the salt. Mix well. Loosely cover the bowl and leave the vegetables overnight.
Pour the vinegar into a pan, add the spices, and bring to the boil. Remove the pan from the heat and stir in the granulated sugar. Leave the mixture to cool.
Wash the cabbage and onion in a colander under running cold water to rinse off salt. Drain well and pat dry with kitchen paper.
Pack the vegetables into cold, sterilised jars, pressing down well. Pour over vinegar, ensuring that each jar has some of the spices and that the vegetables are totally covered with vinegar.
Seal the jars with vinegar-proof lids, label and store in a cool, dark place for at least 2 weeks before using. It will keep for up to 3 months, stored in a cool, dark place. Keep jars in the fridge once opened.
Top tip for making Pickled red cabbage
Any leftover vinegar can be used for salad dressings or to pickle other vegetables