Pickled red cabbage
Makes 1kg
Easy
Prep:
Cook:
Plus standing
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
Skip to ingredients
- 500g red cabbagefinely 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
Nutrition: per serving
- kcal66
- fat0.3g
- saturates0g
- carbs15g
- sugars15g
- fibre0.4g
- protein0.4g
- salt0.7g
Method
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.
