Nigella Pickled Red Cabbage

Nigella Pickled Red Cabbage is made with red cabbage, apple cider vinegar, cider or apple juice, sea salt, garlic, and warming spices like juniper and mustard seeds. This recipe creates a tangy, vibrant, and crunchy condiment that’s ideal for meats, leftovers, and festive spreads. It takes about 3 hours and 20 minutes to prepare (plus 2 days to marinate) and fills one 750ml jar.

Nigella Pickled Red Cabbage Ingredients

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

How To Make Nigella Pickled Red Cabbage

1. Sterilise the Jar: Wash a 750ml jar thoroughly and dry in a 140ºC oven; let cool.
2. Salt the Cabbage: Remove core, finely slice cabbage, toss with salt in a colander, and leave for 3 hours.
3. Make Pickling Liquid: Simmer cider, vinegar, sugar, peppercorns, juniper, mustard seeds, thyme, garlic, and ginger for 2 minutes. Cool.
4. Dry the Cabbage: Rinse cabbage thoroughly, squeeze out moisture, and dry on a clean tea towel.
5. Fill the Jar: Pack cabbage tightly into the sterilised jar.
6. Strain and Pour: Strain cooled liquid over cabbage, pressing it down to submerge.
7. Marinate and Store: Seal and refrigerate for at least 2 days before serving; keeps up to 3 weeks.

Recipe Tips

• Don’t Skip the Salting: This essential step draws out excess moisture and ensures crisp texture.
• Use Unfiltered Vinegar: It adds depth and natural tang, but any vinegar can work.
• Sterilise Properly: A clean jar keeps the pickle fresher longer.
• Let It Warm Before Serving: Always take the jar out early to knock off the chill.

What To Serve With Pickled Red Cabbage

This pickle is perfect with pork, roast turkey, or sausages. It also brightens up sandwiches, burgers, grain bowls, and cheese boards with its tart crunch and vivid color.

How To Store Pickled Red Cabbage

Refrigerate: Store sealed in the fridge for up to 3 weeks.
Freeze: Not recommended, as the texture will degrade.

Pickled Red Cabbage Nutrition Facts

• Calories: 25
• Total Fat: 0g
• Saturated Fat: 0g
• Carbohydrates: 5g
• Sugar: 3g
• Protein: 0g
• Sodium: 400mg

FAQs

Nigella Pickled Red Cabbage

Author: Clara Bennett Cooking Method:No-Cook Cuisine:European Courses:Sides

Difficulty:BeginnerPrep time: 20 minutesCook time: minutesRest time:3 hours Total time:3 hours 20 minutesCooking Temp:100 CServings:1 servingsEstimated Cost:25 $Calories:25 kcal Best Season:Available

Description

A crisp, tangy red cabbage pickle infused with cider, garlic, ginger, and spices—perfect for meats, sandwiches, and festive sides.

Ingredients

• 500g red cabbage
• 35g fine sea salt
• 200ml medium dry cider or apple juice
• 400ml raw apple cider vinegar
• 25g caster sugar
• 2 tsp peppercorns
• 2 tsp juniper berries
• 1 tsp mustard seeds
• ½ tsp dried thyme
• 2 cloves garlic
• 25g fresh ginger

Instructions

1. Sterilise a 750ml jar; let cool
2. Salt shredded cabbage, leave 3 hours in colander
3. Simmer cider, vinegar, spices, garlic, ginger; cool
4. Rinse and dry cabbage thoroughly
5. Pack cabbage tightly into the jar
6. Strain and pour pickling liquid over
7. Seal and refrigerate for 2+ days

Notes

• Let the cabbage chill for at least 48 hours before tasting
• Use apple juice instead of cider for a non-alcoholic version
• Rinse cabbage well to avoid oversalting
• Not suitable for long-term shelf canning