Pickled Red Cabbage
Something to serve with the pork pie and pickled egg !
Preparation time: 20 - 30 minutes Quantity: Makes 3 - 4 jars Cooking time: 3 - 4 minutes
Ingredients
1 medium red cabbage approx. 1& 1/2 lb.
2 small onions
2 tablespoons salt
1 pint / 550 ml red wine vinegar
100g / 4 oz demerara sugar
2 bay leaves (optional)
1 sprig thyme (optional)
1/2 teaspoon fennel seeds (optional)
2 slices of ginger - skin on
Method
- Shred the cabbage and onion very thinly
- Place in a colander / sieve and sprinkle on the salt, mix in
- Leave overnight
- Wash of
- Meanwhile bring the vinegar, sugar and all the herbs and spice to the boil, stir, simmer till the sugar has absorbed and cool down
- Place the cabbage in several sterilised jars, tightly to the top
- Pour over the vinegar mix, spice and all
- Cover with a wax disc and fit the lid tightly
- Store somewhere cool and dark for several weeks
- Once opened store in the fridge