Quick Pickled Red Cabbage with Juniper and Bay
Brighten up your plate with this quick pickled red cabbage recipe. Infused with juniper, bay, and cider vinegar, it delivers a tangy crunch in just 1 hour. Perfect for pork pies, BBQs, cheese boards, or pulled pork sandwiches. A vibrant British side dish that’s as beautiful as it is delicious, easy, fast, and packed with flavour.
Ingredients
- 1 Red cabbage finely shredded
- 250 ml cider vinegar
- 150 ml water
- 100 g Sugar soft brown
- 1 tbsp Sea salt
- 8 Juniper berries lightly crushed
- 2 Bay Leaves
- 1 tsp Black peppercorns
- ½ tsp Mustard seeds
Instructions
- Remove any tough outer leaves from the cabbage and slice it finely with a sharp knife or mandoline. Pack the shredded cabbage into a large heatproof bowl or sterilised jar.
- In a medium saucepan, combine the cider vinegar, water, sugar, salt, juniper berries, bay leaves, peppercorns, and mustard seeds. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
- Pour the hot pickling liquid over the shredded cabbage, ensuring all the leaves are submerged. Press down with a spoon to help it wilt slightly. Leave to cool for 30 minutes at room temperature, then cover and refrigerate. It’s ready to eat after 1 hour but tastes best after 24 hours.
