Name: Nigella Pickled Red Cabbage
Prep time: 20 min
Total time: 3 h 20 min
Ingredients: 500 grams red cabbage; 35 grams fine sea salt; 200 millilitres medium dry cider (or apple juice); 400 millilitres raw, unfiltered apple cider vinegar; 2 x 15ml tablespoons caster sugar; 2 teaspoons peppercorns; 2 teaspoons juniper berries; 1 teaspoon mustard seeds; ½ teaspoon dried thyme; 2 fat cloves of garlic; 25 grams fresh ginger

This zesty Nigella Pickled Red Cabbage is made with fresh red cabbage, apple cider vinegar, juniper berries, mustard seeds, and ginger. The result is a bright, crunchy, and tangy condiment that adds a pop of color and flavor to any meal. It’s perfect for making ahead and adds a vibrant touch to winter dishes or summer barbecues, making enough to fill one large jar.

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Nigella Pickled Red Cabbage Ingredients

500 grams red cabbage
35 grams fine sea salt
200 millilitres medium dry cider (or apple juice)
400 millilitres raw, unfiltered apple cider vinegar
2 x 15ml tablespoons caster sugar
2 teaspoons peppercorns
2 teaspoons juniper berries
1 teaspoon mustard seeds
½ teaspoon dried thyme
2 fat cloves of garlic
25 grams fresh ginger

How To Make Nigella Pickled Red Cabbage

Sterilize your jar: Make sure your 750ml preserving jar is sterile. You can do this by running it through a hot dishwasher cycle. Or, wash it in hot soapy water, rinse well, and dry it completely in a 140°C/275°F oven. Let it cool before you fill it.
Salt the cabbage: Remove the core from the cabbage and slice it finely. Place the sliced cabbage in a colander, sprinkle the salt over it, and toss gently to coat. Let the colander sit over a bowl for 3 hours.
Create the pickling liquid: While the cabbage is salting, put the cider, vinegar, sugar, peppercorns, juniper berries, mustard seeds, and thyme into a saucepan.
Boil and cool the liquid: Peel the garlic and ginger, cut them into thin slices, and add them to the saucepan. Stir everything, bring the mixture to a boil, then let it bubble for 2 minutes. Turn off the heat and allow the liquid to cool down completely.
Rinse and dry the cabbage: After 3 hours, take the colander to the sink and rinse the cabbage very well under cold running water. Squeeze out as much water as possible. Spread the cabbage on a clean tea towel, wrap it up, and pat it dry.
Pack the jar and add liquid: Tightly pack the dry cabbage into your sterilized jar. Use a fine-mesh sieve to strain the cooled pickling liquid into a jug, then pour it over the cabbage. Press down on the cabbage to make sure it is completely covered by the liquid.
Chill and marinate: Seal the jar and place it in the refrigerator. Let it marinate for at least 2 days before eating. For the best flavor, take it out of the fridge a little while before serving to let it come to room temperature.

Recipe Tips

Don’t Skip the Salting: Salting the cabbage for 3 hours is the most important step. It draws out excess water, which ensures your pickled cabbage will be wonderfully crunchy, not soft.
Sterilize for Safety: Properly sterilizing your jar prevents harmful bacteria from growing. This step helps your pickles last longer and stay safe to eat.
Slice Finely for Best Texture: Slicing the cabbage as finely as you can helps the pickling liquid penetrate every piece evenly. This creates a better texture and more consistent flavor.
Let the Flavors Develop: Be patient! The cabbage needs at least two days in the fridge for the flavors to fully meld together. The taste will be much richer and more complex after it has had time to marinate.

What To Serve Pickled Red Cabbage

This vibrant pickled red cabbage is incredibly versatile. Serve it alongside rich meats like pulled pork, roasted duck, or grilled sausages to cut through the fat. It’s a fantastic topping for tacos, burgers, and hot dogs, adding a tangy crunch. You can also toss it into salads for a pop of color and flavor, or serve it as part of a cheese board or charcuterie platter to balance out the creamy and savory elements.

How To Store Pickled Red Cabbage Leftovers

Refrigerate: Store the pickled cabbage in its sealed jar in the refrigerator. It will keep well and continue to develop flavor for up to 3 weeks.
Freeze: Freezing is not recommended. The freezing and thawing process will damage the cell structure of the cabbage, making it soft and mushy and ruining its signature crunch.

Nigella Pickled Red Cabbage Nutrition Facts

Calories: 25 kcal
Total Fat: 0g
Sodium: 250mg
Total Carbohydrate: 5g
Dietary Fiber: 1g
Sugars: 3g
Protein: 1g

Frequently Asked Questions

Do I have to use apple cider vinegar? Raw, unfiltered apple cider vinegar provides the best flavor for this recipe. In a pinch, you could use white wine vinegar, but the taste will be slightly different. Avoid using harsh distilled white vinegar.
Can I use a different kind of salt? Fine sea salt is recommended because it dissolves easily and has a clean taste. You can use kosher salt, but you may need to use slightly more by volume as the crystals are larger. Avoid using iodized table salt, as it can create a cloudy brine.
Why does my cabbage need to be completely dry? Ensuring the cabbage is very dry after rinsing is key to a crunchy final product. Any extra water left on the leaves will dilute the pickling liquid, which can affect both the flavor and the texture of your pickles.
Can I add other spices to the pickling liquid? Absolutely. This recipe is a great base for customization. Feel free to add other whole spices like a star anise, a few whole cloves, or a bay leaf to the saucepan along with the other seasonings for a different flavor profile.

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