Pickled Red Cabbage


Prep time: 
30 minutes


Pickled red cabbage


  • ½ red cabbage, cored and thinly sliced
  • 2 tablespoon salt
  • 1 L white wine vinegar
  • 3 tablespoon pickling spices


Place the cabbage in a large bowl, add the salt and toss. Place a plate on top of the cabbage, and then a weight on the plate. Leave for 24 hours to extract water from the cabbage. The next day, sterilise a minimum of 5, 450g jars and lids. Drain the cabbage through a colander and then pack into the jars. Boil the vinegar and spices for 6 minutes, (use an enamelled pan). Laddle the vinegar into the jars and seal with the lids. Leave for a minimum of 6 days.


Make your own pickling spice by mixing a selection of whole spices, such as mustard seeds, coriander, fennel, allspice, dill, black pepper, cinamon, cloves, cumin.

Photo Credit: Jonny Hughes @jonny2love
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