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I like to make this one when I have a glut of red cabbage.
Ingredients
1 lb. shredded red cabbage
1 tbsp. salt
2 pints white vinegar
1 tbsp. soft brown sugar
1 tbsp. pickling spice
Method
1. Peel the cabbage in a large bowl and sprinkle each layer with salt. Leave for 24 hours.
2. Drain off any liquid and rinse off any surplus salt.
3. Put the vinegar, sugar and pickling spices into a pan, and bring to the boil. Simmer for 5 minutes and allow to cool for at least 2 hours. Strain.
4. Pack the cabbage loosely into jars and cover with the spiced vinegar. Cover label and store in a cool place.
Keeps for over 3 months before starting to go soft...ish
ENJOY
Ingredients
2 in (50mm) stick of cinnamon
1 teasppon cloves
2 teaspoons allspice
1 teaspoon black peppercorns
1 teaspoon mustard seed
2-3 bay leaves
2 pints vinegar
1 chilli (if you like it hot).
Method
1. Place the vinegar and the spices (tied in a muslin bag) in a heatproof basin and stand the basin over a saucepan of water.
2. Cover the basin with a plate or the flavour will be lost.
3. Bring the water in the pan to the boil and then remove it from the heat.
Set aside for 2 – 3 hours to allow the spices to steep in the warm vinegar.
PICKLED RED CABBAGE
Ingredients
1 lb. shredded red cabbage
1 tbsp. salt
2 pints white vinegar
1 tbsp. soft brown sugar
1 tbsp. pickling spice
Method
1. Peel the cabbage in a large bowl and sprinkle each layer with salt. Leave for 24 hours.
2. Drain off any liquid and rinse off any surplus salt.
3. Put the vinegar, sugar and pickling spices into a pan, and bring to the boil. Simmer for 5 minutes and allow to cool for at least 2 hours. Strain.
4. Pack the cabbage loosely into jars and cover with the spiced vinegar. Cover label and store in a cool place.
Keeps for over 3 months before starting to go soft...ish
ENJOYSpiced Vinegar.
Ingredients
2 in (50mm) stick of cinnamon
1 teasppon cloves
2 teaspoons allspice
1 teaspoon black peppercorns
1 teaspoon mustard seed
2-3 bay leaves
2 pints vinegar
1 chilli (if you like it hot).
Method
1. Place the vinegar and the spices (tied in a muslin bag) in a heatproof basin and stand the basin over a saucepan of water.
2. Cover the basin with a plate or the flavour will be lost.
3. Bring the water in the pan to the boil and then remove it from the heat.
Set aside for 2 – 3 hours to allow the spices to steep in the warm vinegar.
