Maxi’s Pickled Cabbage

Maxi’s Pickled Cabbage



1 small red cabbage

400ml water

200ml apple cider vinegar

1 tbsp honey

1 tbsp Maxi’s SPG

1 tsp black peppercorns



  1. Finely slice the cabbage.
  2. In a saucepan add the water, vinegar, honey, black peppercorns and Maxi’s SPG. Bring to a boil on the hob.
  3. Pack the cabbage into a clean jar. Pour over the hot brine, leave a bit of space at the top. Then you can seal the jar.
  4. Leave to cool and then refrigerate. I leave it for a couple days before using for the best results. Should last a couple months in the fridge.

 Click here to get Maxi's Seasoning!

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