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Red Cabbage Pickle

Makes Six 1lb. (450g) jars

Description/Notes:

A no-cook way of making a red cabbage pickle that will keep for up to six months

Ingredients:
  • 3 lbs. (1.35kg) red cabbage
  • 3 pints (1.7 litres) spiced vinegar
  • 2 oz. (50g) sea salt

    Cooking Instructions:
    1. Trim the cabbage by removing outer leaves and cutting out the stalks
    2. Cut off the bigger leaves ,roll up, and cut into shreds of about a quarter inch
    3. Cut off the top of the cabbage, press cut side down onto a chopping board, and cut into shreds
    4. Arrange layers of cabbage and salt into bowls, allowing about 10z.(25g) salt per 1lb. (450g) of cabbage, and leave overnight
    5. Remove cabbage and drain in a colander before packing loosely into 1lb.(450g) jars
    6. Pour enough cold ,spiced vinegar into the jars to cover the cabbage then tie down tightly with waxed paper
    7. Stand in a cool, dark place for a week before using



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