View source for Pickled Red Cabbage

[[Pickles & Preserves|&lArr; Pickles & Preserves]]

[[File:IMG_2267.jpeg|400px|left]]
One medium sized red cabbage made the four jars shown.
The quantity of vinegar I used was 2½ jars full.

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==Ingredients==
:1 red cabbage
:salt
:500ml vinegar
:(optional)bay leaf, peppercorns, dried chilli

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

<small>''Jams, Pickles and Chutneys'' David and Rosemary Marey</small>