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Homemade Pickled Red Cabbage

Serves 1 jar
Prep Time 3 hours

Ingredients

  • 500 g red cabbage
  • 2 tbsp coarse sea salt
  • 240 ml apple cider vinegar see notes
  • 240 ml filtered water
  • 1 tbsp soft brown sugar
  • 2 tsp caraway seeds
  • 1 garlic cloves peeled + halved

Instructions

  • Use a sharp knife to remove the tough core from the cabbage and discard any wilted outer leaves. Thinly slice the remaining cabbage.
  • Place a colander on top of a large mixing bowl. Add the cabbage to the colander, sprinkle over the salt and mix with your hands. Leave to sit for 2-3 hours.
  • Place the colander under a tap and rinse thoroughly with cold water to remove any salt. Transfer the cabbage to a clean tea towel and pat dry, then set aside.
  • Add the vinegar, water and sugar to a saucepan on a low heat. Gently heat through for 30-60 seconds and keep whisking - just long enough until the sugar has dissolved - then remove the saucepan from the heat and leave the pickling liquid to cool completely.
  • Using tongs, transfer the cabbage to a sterilised jar (see notes on how to sterilise a jar, if necessary) - being careful not to touch the inside of the jar with any fingers!
  • When the picking liquid has cooled, pour it into the jar, then add the caraway seeds and garlic. Give it a stir with a spoon, pushing down the cabbage as you go so as much of it is submerged in the liquid as possible. Then seal and store in the fridge for up to 3-4 weeks. We recommend leaving the cabbage to pickle for a week before eating. Enjoy!