Pickled Red Cabbage

⇐ Pickles & Preserves

One medium sized red cabbage made the four jars shown. The quantity of vinegar I used was 2½ jars full.

Ingredients

1 red cabbage

salt

500ml vinegar

(optional)bay leaf, peppercorns, dried chilli

Method

1. Slice the cabbage finely on a mandolin, food processor or by hand. Variety of thickness and size if fine.
2. Sprinkle plenty of salt over cabbage and leave overnight
3. Next day, wash and drain the cabbage. Taste - if still to salty wash and drain some more.
4. Boil vinegar (optionally add herbs and spices) and allow to cool
5. Pack cabbage into sterilised jars pushing down well. Allow some room at top so that vinegar can completely cover cabbage. Pour on cooled vinegar

Jams, Pickles and Chutneys David and Rosemary Marey