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Pickled Red Cabbage

Makes about 3lb. (1.5kg) pickle


Nice, spicy recipe for an old favorite

  • 1 red cabbage, shredded
  • 2oz. (50g) salt
  • 4 pints (two and a half litres) white vinegar
  • 1 tablespoon of cloves
  • 1 tablespoon of allspice berries
  • 2 inches (5cm) cinnamon stick
  • 6 peppercorns
  • quarter teaspoon (1.25ml) grated nutmeg

    Cooking Instructions:
    1. Arrange cabbage in layers in a wide bowl sprinkling each layer generously with the salt
    2. Cover and set aside overnight
    3. Drain, then rinse in cold, running water
    4. Place the rest of the ingredients in a heatproof bowl
    5. Put the bowl in a pan half-filled with hot water
    6. Bring to the boil, then remove the pan from the heat
    7. Set aside and allow the vinegar and spices to steep for 2 hours
    8. Pack the cabbage in hot, sterilized jars
    9. Strain over the vinegar to half an inch (1.25cm) of the top
    10. Seal and label

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000