Red Cabbage Pickle

Leave a comment

January 17, 2017 by dgarnett2013

Red Cabbage Pickle: You’re All Invited by Margot Henderson

pickledcabbage4

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.

kitcharlie2 kitcharlie1

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: