How to pickle red cabbage

Pickled red cabbage

How to pickle red cabbage

8 December 2014

How to pickle red cabbage

Red cabbage is in season in the UK in November and December so is a wonderful ingredient to use in many winter dishes. It is often braised or boiled but by pickling the red cabbage, you can enjoy this vibrant vegetable well after the season has finished.




  • 1l malt vinegar
  • 225g of sugar
  • 1 cinnamon stick
  • 1 tsp cloves
  • 1 tsp coriander seeds
  • 1 red cabbage
  • 90g of salt


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 cover. Leave to cool overnight to allow the flavours to infuse
In the meantime, core, quarter and finely slice the red cabbage. Toss in the salt and leave in the fridge overnight
The following day, wash the salt off the cabbage and dry with kitchen paper
Put the cabbage into a sterilised jar
Strain the pickling liquid and pour it over the cabbage, ensuring that the leaves are fully submerged
Seal the jar and store in a cool, dry place for 1 week before consuming. It will keep in an unopened jar for up to 1 month


Add other spices to your pickling liquid, for example, bay, juniper, allspice, star anise and peppercorns.

Josh Eggleton adds chilli and ginger to his pickled red cabbage for a subtle fiery kick.

Serving suggestions

Pickled cabbage makes a colourful accompaniment to rich ingredients such as cheese and meat or added to a salad or a sandwich.

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