Pickled Red Cabbage



  • 2l of malt vinegar
  • 250ml of Maille red wine vinegar
  • 250ml of balsamic vinegar
  • 450g of sugar
  • 40g of pickling spice
  • 20g of fresh ginger
  • 2 red chillies, sliced very thin
  • 2 red cabbages, quartered, cored and finely sliced
  • Salt

Pickled Red Cabbage


  • Sterilised jars


  1. Place all ingredients (sugar, balsamic vinegar, red wine vinegar, red chillies, fresh ginger, malt vinegar and pickling spice) except the cabbage and salt, into a large stainless steel pan and bring to the boil slowly. Stir regularly to ensure the sugar dissolves.
  2. Turn off the heat and cover. Leave overnight to cool and so the flavours infuse, then strain and bottle
  3. Toss the cabbage in a good amount of salt and leave overnight in the fridge. Wash off the next day, and pat dry with kitchen paper
  4. Fill the sterilised kilner jar with cabbage, pour in the spiced vinegar to the top ensuring the cabbage is fully covered and then seal the jar and store in a cool dry place. This will then be ready to consume in one month's time.