January 17, 2017 by dgarnett2013
Red Cabbage Pickle: You’re All Invited by Margot Henderson
Particularly great with smoked fish, watercress and rye bread.
Makes 1.2 kg
- 350ml white wine vinegar
- 200ml rice wine vinegar
- 50g caster sugar
- 1 stick of cinnamon
- a 5cm piece of fresh ginger, peeled and bruised
- 50g yellow mustard seeds
- a few black peppercorns
- 2 cloves
- 3 bay leaves
- 1 red chilli
- 1 red cabbage, weighing about 1kg
- 2 tabs sea salt
Put all the ingredients except the cabbage and salt into a large pan and bring to a simmer.
Simmer for 20 mins, then strain the liquid and leave to cool.
Shred the cabbage finely.
Put into a bowl and sprinkle with the salt. Mix well, then leave at room temperature for 24 hours.
Rinse the cabbage in cold water and drain, then pack into large sterilised jars and pour over the pickling liquid.
Leave for at least 48 hours before eating – it should be crisp, so is best served within the week, otherwise it becomes soft.
Made the day Kit returned to Manchester.