Pickled red cabbage
By Sarah Cook
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
- Prep:15 mins
Cook:15 mins
Plus standing - Easy
Nutrition per serving
- kcal 66
- fat 0.3g
- saturates 0g
- carbs 15g
- sugars 15g
- fibre 0.4g
- protein 0.4g
- salt 0.7g
Ingredients
- 500g red cabbage, finely shredded
- 140g coarse sea salt
- 500ml cider vinegar
- 200ml red wine
- 400g granulated sugar
- 2 tsp black peppercorns
- 6 bay leaves
- 2 tbsp yellow mustard seeds
Method
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.
Put the vinegar, wine, sugar, 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.
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.
