Pickled Red Cabbage Recipe

A delicious and easy pickle for one of the nation’s favourite vegetables.


1 medium red cabbage
1tbsp salt
½ tbsp granulated sugar
½ small onion sliced
450ml Sarsons Pickling Vinegar
Suggested jars: 1 Litre Kilner® Clip Top Jar


1. Cut the cabbage into quarters and discard the outer leaves. Cut away the hard central core and shred the remaining cabbage finely.

2. Layer the cabbage in a bowl with salt then cover and leave to stand overnight.

3. In a Kilner® preserving pan gently heat the vinegar and sugar until the sugar has dissolved. Set aside to cool.

4. The following day thoroughly rinse the cabbage and pat dry with kitchen roll.

5. Pack into sterilised Kilner® jars adding a slice or two of onion as you go. Pour in the vinegar until the cabbage is covered, leaving 1.5cm headspace. Wipe the rim of your Kilner® jar and seal. Process your Kilner® jars (please visit our section on processing your jars for information). Allow to mature for 4 weeks in a cool and dry place.

Top Tip: Always use a stainless steel or enamel pan for pickling; this ensures vinegar does not react with your pan and cause a metallic taste.

21st October 2016

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Preserving In a Zombie Apocalypse

Are you one of the herds of people hooked to the hit TV series, The Walking Dead? Do you lie in bed after watching an episode thinking ‘what if this really happened?!’ Well…we’ve got you covered if the zombies come a-bitin’…

 In the event of a zombie apocalypse, after a prolonged spell of self-preservation, you’ll have to move onto another form of preserving – food preservation!

 In the stores of Alexandria, the home of our protagonists, are shelves and shelves of jar preserved vegetables and food. Why how else would Rick & Co. survive? Once the group had scavenged their
surrounding area, they turned to prolonging the life of their homegrown vegetables by pickling them.

Making clear pickles is a traditional way of preserving vegetables. The vegetables used for clear pickles are often left raw and whole and the main ingredients used are vinegar and salt with sugar, honey, herbs and spices added only for extra flavour. The best part is they can last up to a ‘recommended’ 2-3 years… but can they last longer?

With Kilner you can learn how to make chutneys, pickle, jams and more! Those skills could come in handy if, you know, the end of the world comes…

View our How To page for info, tips and more!

How do you know if the food inside a jar is still safe?

• Cracked Jar / Loose Lid: This is indicative of contamination. Bacteria are eating the stuff in the can and producing gas as they digest it. This is VERY bad.

• Compromised Lid: If the stuff in the can is exposed to the environment by a leak or hole in the jar, bad stuff gets in, and the food spoils. Holes, leaks, oozing, weak seals along the edges, rusted seals, dried
crap on the outside of the jar – these are all things to avoid.

• Cans that LOOK okay, but smell like Walkers when you open them:
Obviously, you might not see every problem, so occasionally; a jar will pass the visual inspection. It is basic common sense that if you open a can and the stench it emits makes you nauseated, you shouldn’t eat it.

So the basic idea is that if the jar is still sealed, airtight, not cracked or concave, and not rusty, the food inside is almost certainly safe to eat during a zombie apocalypse!

Also, as mentioned above, although canned goods should remain safe to consume as long
as the can is intact and not compromised, some of the nutritional content of the food (especially vitamin C) decreases over time.

Maggie is a killer for a Sweet Cucumber Pickle by the looks of things! Try this recipe.

You know what they say, if life gives you lemons throw them at walkers and run! Or you can preserve them with this recipe.

29th March 2016

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Kilner Competition – Win Perfect Preserve Set

This month’s Kilner Club newsletter is jam-packed with tips
on pickling and preserving. To help you along, we’re giving away SIX ‘Perfect
Preserve’ prize sets to our Twitter & Facebook followers.

‘Perfect Preserve’ Prize, you can win:

  • Kilner 1 litre preserve jar
  • Kilner 0.5 litre preserve jar
  • Aspall Organic Cyder vinegar
  • Aspall Classic Red wine vinegar
  • Aspall Classic White wine vinegar
  • Aspall Apple Balsamic vinegar
  • Aspall Organic Balsamic vinegar

All you have to do is RETWEET this tweet:


Or LIKE this post on Facebook: ENTER HERE

The winners will be randomly selected on June 22th.

“This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook or Twitter. You are providing information to Kilner and not to any other orginisation.”

28th May 2015

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Preserving Can Cut Food Bills

Fruit and vegetables are eating into our food bills.

Health experts have been encouraging families to eat their five a day for years, but food bills don’t make this an easy task. In an attempt to live a healthy lifestyle most families in the UK spend half their annual food bill on fruit and veg alone.

Fresh fruit and vegetables are often more expensive to buy than their tinned and frozen alternative, and tend to go bad within a couple of days, adding to household food waste.

For families, this waste of money is not a risk they’re willing to take. With children particularly picky when it comes to food, there must be a solution to eating healthy and cutting cost.

Traditional methods of food preservation allow families to preserve fresh food and make delicious jams, pickles or chutneys. This can considerably reduce household food waste and help families maintain a healthier lifestyle while keeping an eye on their food bills. By investing in reusable airtight glass jars, such as Kilner jars, families can save fresh produce to enjoy at a later date.

Food doesn’t have to be bought at the supermarket. Many people spend time picking hedgerow fruit from country lanes such as blackberries. This can be a fun family activity and be very rewarding.

When it comes to food, eat healthy and preserve.

Kilner: http://www.kilnerjar.co.uk/

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Twitter: https://twitter.com/Kilner_UK

15th September 2014

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