Pickled Red Cabbage


  • 3 x medium sized red cabbages
  • table salt
  • 2.5 Pints/ 1.14 Litres spiced pickling vinegar
  • 2 x 1.5L Kilner Jars


Wash uncut cabbages in cold water and quarter by cutting down through the stalk end.

From each quarter, cut out the hard stalk with a slightly diagonal cut.

Shred each quarter into 5mm pieces.

As each quarter is shredded, place in a large bowl and generously sprinkle with salt - before next layer of shredded cabbage is added.

When bowl is full - cover with slightly damp tea towel and leave overnight.

The following day – place shredded Red Cabbage in a colander and thoroughly rinse off salt with cold water.

Pack washed shredded red cabbage into the Kilner Jars i.e. Put in jars in layers and press down layers with knuckles so as to minimise air spaces – fill to just above the “shoulder” of jar.

Fill the Kilner Jars to near the brim with pickling vinegar - ensuring all cabbage is beneath surface of vinegar.

Seal and leave stand for 30 minutes – then re-check vinegar levels and top up – as it takes time for vinegar to percolate into gaps in the packed shredded red cabbage.

Store in a cool place for two weeks – if you can bear to wait that long!! – Then............. Open & Enjoy!

Recipe from one of our Kilner Club Members, Richard Baynes

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