Pickled red cabbage and onion relish

Pickled red cabbage and onion relish

I love this time of the year, when people are starting to think about the dreaded Christmas menu..

It’s the perfect time to experiment with recipes, enjoy the results and decide whether it will make it or not on your Christmas table 🙂

This is surely an easy and quick recipe to try, and I’m pretty sure it will be promoted with full marks. It also makes for a delicious homemade present for friends and family. Give it a try!

Note: the ingredients listed here are for a small jar of about 180g. If your jar is bigger than this, just increase the amounts.


What you’ll need…


  • One glass jar with lid
  • 1 cup of apple cider vinegar, or more, depending on how big your jar is
  • 1 tbsp raw organic coconut sugar (or raw organic cane sugar)
  • 1 teaspoon salt
  • 3 allspice berries
  • 3 cloves
  • Half red onion, sliced very thinly
  • 1 cup red cabbage, sliced very thinly


Thinly sliced red cabbage and red onion
How to….


In a small pot, combine the vinegar, sugar, salt and spices and bring it to the boil.

Let it simmer for a minute until the sugar is completely dissolved, remove from heat and set aside.

Pack the cabbage and the onion tight in your glass jar.

Once it has cooled down a bit, pour the vinegar mixture in the jar, until the vegetables are completely submerged. Add more vinegar if needed.



Pickled red cabbage and onion relish jar


Close the jar with the lid and shake a couple of times to mix well.

Store in the fridge for four hours before consuming.


Pickled red onion and cabbage relish jar


Once opened, it will keep in the fridge for more than a week.


Pickled red cabbage and onion relish