Easy Jamie Oliver Pickled Red Cabbage Recipe for Quick Meals

Jamie Oliver’s pickled red cabbage transforms ordinary vegetables into a vibrant, tangy delicacy that electrifies your plate with bold flavors.

Bold and bright, this crimson condiment carries incredible zesty potential right from your kitchen.

Crisp cabbage mingles with carefully selected spices, creating a symphony of taste that dances across your palate.

Sharp vinegars and subtle seasonings elevate this simple vegetable into something truly remarkable.

Each crunchy bite tells a story of culinary creativity and fresh ingredients.

The pickling process unlocks hidden depths of flavor, turning an everyday ingredient into a gourmet sensation.

Preparing this recipe connects you directly with professional chef techniques that make home cooking feel extraordinary: let’s dive in!

Straightforward Guide to Pickled Red Cabbage by Jamie Oliver

Step 1: Prepare Red Cabbage

Finely slice red cabbage and place in a colander. Sprinkle of coarse sea salt over the cabbage. Let it sit for 2-3 hours to draw out excess moisture. Thoroughly rinse the salt off and pat the cabbage completely dry using a clean kitchen towel.

Step 2: Create Pickling Liquid

• Apple cider vinegar
• Red wine
• 300-sugar (adjust to taste)
• Black peppercorns
• 3 bay leaves

Simmer the mixture until reduced by half, about 15-20 minutes. Remove from heat and let rest for 10 minutes.

Step 3: Strain The Liquid

Pour the liquid through a fine mesh strainer into a clean jug or bowl. Discard the peppercorns and bay leaves completely.

Step 4: Mix Cabbage And Seasonings

In a large mixing bowl, combine the dried cabbage with yellow mustard seeds. Gently pour the strained pickling liquid over the cabbage, ensuring even coverage.

Step 5: Jar And Store

Carefully transfer the pickled cabbage and liquid into sterilized glass jars. Seal tightly with clean lids. Refrigerate for best flavor and preservation. The pickled cabbage will keep for up to 2 weeks in the refrigerator.

Chef’s Tips for Tangy Red Cabbage

• Extract Maximum Flavor: Salt transforms cabbage texture, concentrating taste and ensuring satisfying crunchiness.
• Select Vinegar Strategically: Fruity apple cider vinegar harmonizes beautifully with red cabbage's natural sweetness.
• Customize Sweetness Wisely: Experiment between 300-400g sugar for personalized taste profile.
• Prevent Bacterial Risks: Meticulously sterilize glass jars to guarantee pickle preservation and safety.
• Boost Taste Complexity: Black peppercorns and yellow mustard seeds introduce warm, nutty undertones that elevate overall pickle experience.
• Develop Deeper Dimensions: Refrigeration allows flavor maturation, creating more complex and sophisticated pickle.
• Master Preservation Techniques: Sealed jars maintain quality for 4-6 weeks when refrigerated and handled using clean utensils.
• Transform Meal Potential: Incorporate pickled red cabbage as vibrant sandwich topping, zesty side dish, or colorful salad enhancement.
• Unleash Culinary Creativity: Let pickles rest and marinate, allowing ingredients to meld and intensify delicious characteristics.

Storing Jamie Oliver Pickled Red Cabbage

• Vacuum Seal Method: Invest in a vacuum sealer for ultimate preservation. Extract all air from the storage container to prevent oxidation and maintain the cabbage's vibrant color and crunchy texture. This technique dramatically extends shelf life up to 3 months, keeping your pickled red cabbage fresher than traditional storage approaches.
• Glass Container Strategy: Choose high-quality, non-reactive glass jars with airtight lids for storing pickled red cabbage. Mason jars or specialized pickling containers work best, preventing flavor degradation and protecting against potential bacterial growth. Ensure complete coverage of cabbage with pickling liquid to maximize preservation potential.
• Temperature Control Technique: Position sealed jars in the refrigerator's back section where temperatures remain consistently cold. Maintain a steady temperature between 35-38°F to slow down fermentation and preserve the cabbage's crisp texture and tangy flavor profile.

Exciting Variations on Jamie Oliver Pickled Red Cabbage

• Spicy Chili Kick: Add 1-2 finely chopped red chili peppers or a teaspoon of dried chili flakes to the cabbage for a fiery heat. The spiciness complements the tangy vinegar perfectly.
• Herb-Infused Classic: Incorporate fresh chopped herbs like dill, thyme, or rosemary into the pickling liquid. These herbs will add a fragrant depth to the traditional red cabbage recipe.
• Asian-Inspired Version: Replace red wine with rice vinegar and add a tablespoon of soy sauce and grated ginger. Sprinkle toasted sesame seeds over the cabbage for an east Asian flavor profile.
• Fennel and Orange Zest: Mix in some crushed fennel seeds and orange zest during the pickling process. This combination brings a bright, citrusy undertone to the tangy cabbage.

What Makes Jamie Oliver’s Pickled Red Cabbage So Tangy

• Burst with Tangy Brightness: Jamie Oliver's pickled red cabbage delivers a zesty punch that instantly awakens your taste buds with its sharp, vibrant flavor profile.
• Master Simple Preservation Technique: This recipe offers an easy, beginner-friendly pickling method that transforms ordinary cabbage into a gourmet condiment using basic kitchen skills and minimal ingredients.
• Versatile Refrigerator Staple: The pickled cabbage becomes a fantastic accompaniment that elevates sandwiches, salads, charcuterie boards, and cold meat platters with its crunchy texture and bold, acidic notes.
• Nutritious Gut-Friendly Goodness: Packed with probiotics from fermentation and low in calories, this pickled cabbage supports digestive health while adding exciting flavor dimensions to everyday meals.

Key Components for Jamie Oliver Pickled Red Cabbage

• Red Cabbage: Fresh, crisp vegetable that forms the base of the pickle, best when tightly packed and vibrant in color.
• Coarse Sea Salt: Helps draw out moisture and soften the cabbage, enhancing texture and flavor.

• Apple Cider Vinegar, Red Wine: Create a tangy, complex liquid base for pickling, balancing acidity and depth of flavor.
• Sugar: Provides sweetness and helps balance the vinegar's sharpness, can be adjusted to personal taste preference.
• Black Peppercorns, Bay Leaves: Aromatic spices that add warm, subtle background notes to the pickling liquid.

• Yellow Mustard Seeds: Add a subtle nutty and slightly spicy crunch to the pickled cabbage, providing extra texture and flavor.

Summation of Jamie Oliver Pickled Red Cabbage

Culinary adventurers rejoice!

Jamie Oliver’s pickled red cabbage emerges as more than mere condiment – it’s a zesty flavor revolution waiting to grace your plates.

Mediterranean-inspired techniques transform humble cabbage into a tangy masterpiece that dances between sweet and sharp.

Salt extracts moisture while vinegar infuses complex notes, creating a preservation method centuries old yet utterly contemporary.

Mustard seeds add unexpected crunch and warmth to each brilliant bite.

Refrigeration maintains peak flavor, allowing this pickle to develop nuanced depth over weeks.

Salt-strain-simmer-jar techniques unlock Mediterranean magic you cannot resist exploring – so grab those ingredients, share this recipe with hungry friends, and let culinary magic unfold!

Jamie Oliver Pickled Red Cabbage Recipe

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4.7 from 15 reviews

• Total Time: 40 minutes
• Yield: 10 1x

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Description

Crisp and tangy Jamie Oliver pickled red cabbage delivers a zesty punch of flavor that elevates any meal. Quick to prepare and packed with vibrant Mediterranean spirit, this simple condiment adds a delightful crunch you’ll want to sprinkle on sandwiches, salads, and more.

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Ingredients

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main ingredients:

• 500 grams (17.6 ounces) red cabbage, finely cut
• 300–400 grams (10.6–14.1 ounces) white sugar
• 500 milliliters (16.9 fluid ounces) apple cider vinegar
• 200 milliliters (6.8 fluid ounces) red wine

spices and seasonings:

• 2 tablespoons coarse sea salt
• 2 teaspoons black peppercorns
• 6 bay leaves
• 2 tablespoons yellow mustard seeds

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Instructions

1. Prepare the red cabbage by finely slicing it and placing it in a colander positioned over the sink. Generously sprinkle coarse sea salt across the cabbage, allowing it to rest and release moisture for 2-3 hours.
2. Thoroughly rinse the salted cabbage under cool running water to remove excess salt, then carefully pat dry using a clean kitchen towel, ensuring minimal moisture remains.
3. In a spacious, wide cooking pot, combine apple cider vinegar, red wine, granulated sugar (300 grams for subtle sweetness or 400 grams for more intense flavor), whole black peppercorns, and fragrant bay leaves.
4. Gently simmer the liquid mixture, reducing the volume by approximately half through steady, low heat. Remove from the heat source and allow the infusion to steep for 10 minutes, enabling the flavors to meld.
5. Position a fine-mesh sieve over a clean jug or bowl, straining the aromatic liquid and discarding the used peppercorns and bay leaves.
6. Transfer the drained, dried cabbage into a large mixing bowl and sprinkle yellow mustard seeds throughout. Carefully pour the strained, infused liquid over the cabbage, ensuring even coverage.
7. Meticulously transfer the seasoned cabbage mixture into sterilized glass jars, pressing down to eliminate air pockets. Securely seal the lids and refrigerate immediately for optimal preservation.

Notes

• Preserve summer’s bounty by transforming cabbage into a zesty, flavor-packed condiment that elevates any dish.
• Harvesting crisp cabbage at its peak ensures maximum crunch and natural sweetness for pickling.
• Gentle massaging with sea salt helps break down vegetable fibers, drawing out moisture and preparing for flavor infusion.
• Carefully selected spices like mustard seeds and peppercorns create a complex, aromatic profile that dances on your taste buds.
• Letting pickled cabbage rest in the refrigerator allows flavors to meld and intensify, developing a more sophisticated taste experience.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: UK

Nutrition

• Serving Size: 10
• Calories: 150
• Sugar: 75g
• Sodium: 1000mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 5g
• Protein: 1g
• Cholesterol: 0mg