MAKE
Red Cabbage Pickes
recipe by
SHERALEE MENZ & MARIEKA ASHMORE
THOSE BAROSSA GIRLS
In a charming nod to Barossa’s culinary heritage, this Red Cabbage Pickle recipe dates back to 1932, when it was shared by Mrs Alvera Goers in The Barossa Cookery Book. Simple, vibrant, and delightfully tangy, this preserve brings a burst of colour and flavour to springtime platters, cheese boards, and family lunches alike.
With just a few pantry staples and a bit of patience, you can create a timeless condiment that celebrates the resourcefulness and rich food culture of generations past. Whether you’re reviving a family tradition or discovering it anew, this recipe is a beautiful way to welcome the season.
Ingredients - Mixed Pickles
- 1 red cabbage (medium)
- Salt for sprinkling
- 1 litre white vinegar (we used white wine vinegar)
- 1 cup sugar
- 15g mixed spice
Method
- Slice the cabbage thinly and layer in a large bowl, with a sprinkling of salt over each layer.
- Let the cabbage stand overnight.
- Heat the vinegar, sugar and mixed spice together until simmering. Allow to cool.
- Squeeze the excess moisture from the cabbage and place into jars until three quarters full.
- Stir the cooled pickling liquid until well mixed and then over the cabbage, ensuring that the cabbage is well covered by the liquid.
- Put the lid on the jar and store in the fridge.
- Ready to use after seven days when the flavours have developed.
