Grandma’s Pickled Red Cabbage Recipe for Christmas

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by Sharon Maher on November 3, 2013

in Food, Recipes, Supper

I’m already getting ready for Christmas by preparing some delicious home-made pickles. Here is my Grandma’s recipe for pickled red cabbage, which is a great companion to serve with cold meats, pork pie and cheese for a Christmas supper.


This pickled red cabbage recipe is quick and easy to make, but the red cabbage needs to be left overnight in salt.

You will need 4 x 250ml or 2 x 500ml sterlised jars

Ingredients

1 red cabbage, quartered, core removed and thinly sliced

4 level tbsp of salt

For the pickling mix:

800ml malt vinegar

1 heaped tsp of dark brown sugar

1 heaped tsp mustard seeds

1 heaped tsp coriander seeds

1 heaped tsp of peppercorns

2 bay leaves

Method

  1. Layer the red cabbage on an extra large serving plate or dish, salting each layer. Leave overnight.
  2. To create the pickling mix put the vinegar, sugar, spices and bay leaves into a large pan. Bring to the boil for a few minutes, then leave to cool.
  3. Next day, pre-heat the oven to 180 C/350 F/gas mark 4.
  4. Put the clean jars in the oven for 10 minutes to sterilise
  5. Rinse the red cabbage in cold water to remove the salt and pat dry with absorbent kitchen roll.
  6. Push the red cabbage into the sterlised  jars, pour over the pickling mix and leave in a cool place for a few weeks before using.
  7. Serve at your Christmas supper.
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– who has written 97 posts on Norah Sleep Living.

Sharon Maher is a wedding and party planner, event venue stylist and also writes the blogs Norah Sleep Wedding Style, Norah Sleep Living Style and My Wedding Marquee about weddings, food, fashion, style and things that inspire her in life. Find her on Facebook, Google+, Twitter, and Pinterest.

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