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  • Brittany Aldridge

Quick Pickled Red Cabbage & Apple

Have you got some fruit and veggies past their best and you have no idea what to do with them? Don’t through them out! Heres my quick pickle recipe that you can use with literally any unused fruit or veggie taking up room in the house! These pickled fruits or vegetables make the perfect side dish, accompaniment to roast chicken, beef or pork, or even in a sandwich with cheese! Please read ahead for my recipe.


  • ½ cup of white vinegar

  • 1 tablespoon red wine or sherry vinegar

  • 3 tablespoons of caster sugar

  • 1 tablespoon of salt 1 teaspoon mustard seeds

  • 3 bay leaves

  • 2 cups of thinly sliced fruit or vegetables (for example cabbage, onion, beetroot carrot, parsnip, cucumber) - for this recipe I used half a red cabbage, 1 red apple and some leftover lemon slices.


  • In a small pot or milk pan on medium heat, add 1/2 of water, vinegars, sugar, salt, bay leaves and mustard seeds. Simmer for 3 minutes, stirring occasionally, until the sugar dissolves.

  • Wash and thinly slice your fruit and/or vegetables, then place them in a large bowl.

  • Pour over the pickling liquid, give everything a good toss. Then leave the mixture to sit between 20-40 minutes.

  • Drain off pickling liquid and serve! Please enjoy!

Notes: The pickled fruit and vegetables will keep in the fridge for 7-10 days, to extend life keep the vegetables in the pickling liquid and store in a glass jar with lid.

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