Pickled red cabbage is one of my favourite pickles to make and eat. Tossed through a salad or used to top some tacos, this recipe in particular adds sweetness, sourness and a little spice and i don’t think there is much not to love.

This recipe requires you to allow the pickling liquor to sit overnight and the cabbage to cure in some salt, so plan to make it on an evening when you have the next morning free.

Ingredients

1 Litre Malt Vinegar

225g Sugar

1 Cinnamon Stick

1 tsp Cloves

1 tsp Coriander Seeds

1 Green Chilli, Halved

1 tsp Black Peppercorns

1 Red Cabbage

90g Salt

Equipment

• Mason Jars (I used two of these - https://amzn.to/2Snh992)

• Medium sized saucepan

Method

1. Heat the vinegar, sugar and spices in a saucepan over a medium heat until the sugar has dissolved, stirring regularly.

2. Remove the pan from the heat and cover. Leave to cool overnight to allow the flavours to infuse.

3. Meanwhile, quarter, core and finely slice the red cabbage. Throw the salt into the sliced red cabbage and leave in the fridge overnight, this will draw out moisture from the cabbage.

4. The next day, wash the salt thoroughly off of the cabbage, i like to completely submerge it in water and really ring it out, then dry out using kitchen paper.

5. Sterilise a Jar and put the cabbage inside.

6. Strain the pickling liquor and pour it over the cabbage, make sure that all of the cabbage is submerged in the liquor.

7. Seal the jar and store in a cool, dry place for at least a week, preferably a month. Keep refrigerated after opening.

Notes

• To sterilise your mason jars wash them thoroughly with hot soapy water and rinse to get rid of the bubbles and put them into an oven preheated to 120°C for 20 minutes. Allow them to cool and they’re good to go!