Delia Smith Pickled Red Cabbage Recipe

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This Delia Smith pickled red cabbage is the classic British jar of bright, crunchy cabbage in a sweet, sharp, warmly spiced vinegar. The texture stays pleasantly crisp, and the flavour mellows beautifully as it sits, turning from punchy to rounded and irresistible. It’s an easy recipe with a little patience needed for salting and maturing. Total active time is about 35 minutes, plus overnight salting and at least 1 week for the best flavour.

What Is Pickled Red Cabbage and How Does It Taste?

Pickled red cabbage is finely shredded cabbage that’s first salted to draw out moisture, then packed into jars and covered with a hot vinegar and sugar liquor infused with spices. You get a clean sweet-sour bite, gentle warmth from cloves and cinnamon, and that lovely deep purple colour that makes any plate look more inviting.

Ingredients

For the salted cabbage

1 medium red cabbage (about 900g), finely shredded
1 large onion (about 250g), thinly sliced (optional but traditional)
2 tbsp fine sea salt

For the pickling liquor

600ml malt vinegar (or cider vinegar for a lighter flavour)
450g demerara sugar
1 tsp mixed spice
1 tsp black peppercorns
1 tsp coriander seeds
6 whole cloves
1 cinnamon stick
2 bay leaves

To pack and store

2 x 500ml sterilised jars with vinegar-proof lids (or equivalent)

How to Make Delia Smith Pickled Red Cabbage Recipe

Prepare the jars: Wash jars and lids in hot soapy water, rinse, then sterilise (10 minutes in a 120°C oven, or run through a hot dishwasher cycle). Keep them warm so they don’t crack when you add hot vinegar.
Shred and salt the cabbage: Remove any tough outer leaves, quarter the cabbage, cut out the core, then shred finely. Toss with the sliced onion (if using) and the salt in a large bowl. Cover and leave for 12 hours or overnight.
Drain and dry well: Tip the cabbage into a colander and let it drain thoroughly. Pat it dry with clean tea towels or kitchen paper. This helps the pickle stay bold and not watery.
Make the pickling liquor: Put the vinegar, sugar, mixed spice, peppercorns, coriander seeds, cloves, cinnamon stick, and bay leaves into a large saucepan. Warm gently, stirring until the sugar has fully dissolved.
Bring to the boil: Once the sugar dissolves, bring the pan to a brief boil for about 1 minute. This helps the flavours come together and ensures the liquor is piping hot for jarring.
Pack the jars: Pack the drained cabbage (and onion) tightly into the warm sterilised jars, pressing down as you go so you don’t end up with big air gaps.
Pour, seal, and cool: Carefully pour the hot pickling liquor over the cabbage until it’s fully covered. Tap the jar gently to release bubbles, then top up if needed. Seal tightly and leave to cool completely.
Mature before eating: Store in a cool, dark cupboard for at least 1 week before opening. It gets even better after 2 weeks.

Tips

How thin should I slice the cabbage?

Go as thin as you comfortably can. Fine shreds pickle faster, pack neatly into jars, and stay satisfyingly crisp. A sharp knife works perfectly, or use a mandoline if you have one (watch your fingers).

Why do I need to salt it overnight?

Salting draws out excess water, firms up the cabbage, and helps keep it crisp. It also stops the vinegar being diluted, so the flavour stays properly punchy and the pickle keeps well.

How do I stop the cabbage from going watery?

After draining, dry the cabbage well before jarring. If you skip this, the natural liquid left in the cabbage can thin the pickling liquor and soften the texture over time.

What’s the easiest way to deal with whole spices?

If you prefer not to fish out bay leaves and cloves later, tie the whole spices in a small square of muslin (or a clean piece of thin cotton) and simmer it in the vinegar. Lift it out before pouring.

Serving Suggestions

Alongside roast pork, roast chicken, or sausages and mash
With a cheeseboard, especially mature Cheddar or Stilton
In sandwiches with leftover ham or turkey
As a sharp contrast to rich pies and casseroles

Storage

Room temperature

Store sealed jars in a cool, dark place for up to 3 months (often longer if your jars are properly sterilised and the cabbage stays submerged). For best flavour and colour, aim to use within 8–12 weeks.

Refrigerator

Once opened, keep the jar in the fridge and use within 4–6 weeks. Always use a clean fork or spoon, and press the cabbage back under the vinegar after serving.

Freezing

I don’t recommend freezing pickled red cabbage. It softens and weeps as it thaws, and you lose that crisp bite that makes it so good.

Nutrition

Calories: 40 kcal
Carbohydrates: 9g
Protein: 0.5g
Fat: 0g
Saturated fat: 0g
Sodium: 200mg

Nutrition values are estimates and will vary depending on jar yield, serving size, and specific ingredients used.

FAQs

How long does pickled red cabbage need before it’s ready to eat?

It’s best left for at least 1 week so the vinegar and spices can soften and round out. If you can wait 2 weeks, the flavour is even better and the cabbage takes on a lovely, even colour.

Can I use red wine vinegar instead of malt vinegar?

Yes. Red wine vinegar gives a brighter, fruitier tang. You can use it all, or do a half-and-half blend with malt vinegar for a more traditional, rounded flavour.

Do I really need to sterilise the jars?

Yes, it’s worth doing properly. Sterilised jars reduce the risk of spoilage and help the pickle keep its flavour and colour. Keep the jars warm so they’re safe to fill with hot vinegar.

Why is my pickled red cabbage soft instead of crisp?

The usual causes are skipping the salting step, not drying the cabbage well after salting, or using cabbage that’s been sliced too thickly. Make sure the cabbage is well drained and fully covered by vinegar in the jar.

Can I reduce the sugar in the recipe?

You can reduce it slightly, but sugar balances the sharpness of the vinegar and helps the pickle taste smooth rather than harsh. If you cut it a lot, the flavour will be more acidic and the cabbage may taste less rounded.