Pickled red cabbage and Pickled Onions are the two most popular pickles. The crisp cabbage blends with so many dishes, it is a colourful accompaniment to cheese or meat.
INGREDIENTS
500g red cabbage, finely shredded
140g coarse sea salt
500ml cider vinegar
200ml red wine
400g granulated sugar
2 teaspoons black peppercorn
6 bay leaves
2 tablespoon yellow mustard seed
METHOD
Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 24 hours.
Drain and wash away the salt. Pay dry with a clean tea towel.
Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
Original Recipe BBC Good Food
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