Bright and Zesty Irish Cabbage Pickle
Description: Pickled Red Cabbage is a vibrant, tangy staple in many Irish homes. Crisp, sharp, and full of colour, it’s traditionally served with cold meats, salads, sandwiches, or festive roast dinners. Easy to make and long-lasting, it adds brightness to any plate.
Preparation Time: 15 minutes
Pickling Time: 24 hours
Serving Size: Makes 1 large jar
Ingredients
- 1 medium red cabbage (about 1kg / 2.2 lbs), finely shredded
- 1 tbsp salt
- 300ml (1 ¼ cups) vinegar (malt, white, or apple cider)
- 150g (¾ cup) sugar
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 2 bay leaves
- Optional: ½ tsp cloves or allspice berries
Instructions
Step 1 – Salt the Cabbage
Place the shredded red cabbage in a large bowl and sprinkle with salt. Mix well and leave for 1 hour to draw out moisture, then rinse and drain thoroughly.
Step 2 – Make the Pickling Liquid
In a saucepan, heat the vinegar, sugar, peppercorns, mustard seeds, bay leaves, and optional spices until the sugar dissolves. Bring to a gentle simmer, then remove from heat.
Step 3 – Pack the Jar
Pack the cabbage tightly into a sterilised jar. Pour the hot pickling liquid over the cabbage until completely covered.
Step 4 – Seal and Rest
Seal the jar and allow the cabbage to cool to room temperature. Refrigerate for at least 24 hours for flavours to develop. Keeps for several weeks.
Serving Suggestion
Serve with cold meats, roast pork, sandwiches, corned beef, or festive charcuterie boards. Its sharp crunch beautifully balances rich dishes.
