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Quick Pickled Red Cabbage with Red Wine Vinegar, Bay Leaves, Mustard, Peppercorns

Quick Pickled Red Cabbage

Quick pickled red cabbage adds a crunchy sweet, acidic hit to any dish. Pickling is a technique as old as time and takes time to prepare. However, this quick pickle method speeds up the entire process. The idea here isn’t to preserve the vegetables but to imitate the flavour of a pickled vegetable.
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Prep Time 10 minutes
Cooling Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Cuisine: Classic
Ingredients Equipment Method

Ingredients
  

  • ½ Red Cabbage Shredded
  • 250 ml Red Wine Vinegar
  • 250 ml Water
  • 1 Tbsp Sea Salt
  • 50 g Sugar
  • 1 Tsp Mustard Seeds
  • 1 Tsp Peppercorns
  • 1 Bay Leaf

Equipment

  • Kilner Jar
  • Heatproof Bowl
  • Saucepan

Method
 

  1. Bring the vinegar, water, sugar, salt, and spices to a boil in a small pan.
  2. Place the red cabbage in a heatproof bowl, and pour the boiling liquid over the top.
  3. Cover and leave to cool, then refrigerate overnight, preferably.