Pickled red cabbage

Method 1

Ingredients

500g red cabbage

finely shredded

1tbsp coarse sea salt

500ml cider vinegar

200ml red wine

300-400g granulated sugar

2tsp black peppercorn

6 bay leaves

2tbsp yellow mustard seed

step 1

Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.

step 2

Put the vinegar, wine, sugar (300g if you prefer a sharper flavour or 400g for a sweeter taste), 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.

step 3

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.

Method 2

Ingredients:

- 1 small head of red cabbage, thinly sliced

- 1 cup white vinegar

- 1/2 cup water

- 1/4 cup sugar

- 1 tablespoon salt

- 1 teaspoon whole black peppercorns

- 1 teaspoon mustard seeds

- 1 teaspoon coriander seeds

- 2 cloves of garlic, smashed

Instructions:

1. In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, coriander seeds, and garlic. Bring to a boil, then lower the heat and simmer for 5 minutes.

2. Place the sliced red cabbage in a clean glass jar or container.

3. Pour the hot pickling liquid over the cabbage, making sure it is fully submerged. Let it cool to room temperature.

4. Cover the jar with a lid and refrigerate for at least 24 hours before enjoying.

5. The pickled red cabbage will keep in the refrigerator for up to two weeks.

Comments

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