Pickled Red Cabbage  Veg  CD  ACC British   10mins plus soaking

 

Cold  Vegetarian   Vegan  Vegetables  Accompaniment  Eggless  Dairy Gluten Wheat Free  Eggless  Pickles Preserve  Preserves  Britain  Europe

 

Ingredients:

1.3kg/3lb Firm Red Cabbage, finely shredded

2 Onions, thinly sliced

4 tbsp Salt

2.2L/80fl.oz. Spiced Vinegar

2 tbsp Soft dark brown Sugar

 

Instructions

 

1. Place a layer of cabbage in a large bowl and sprinkle with half the salt. Mix well then sprinkle with the remaining salt and cover with a layer of onions. Set aside for 6-8 hours.

 

2. The next day, Prepare the jars (see notes below) and place the vinegar and sugar in a saucepan and heat gently, stirring, until the sugar has dissolved. Leave to cool.

 

3. Drain the cabbage and onions and rinse well under cold running water.

 

4. Pack into jars, to within 2.5cm/1 inch of the top and pour the cooled spiced vinegar into the filled jars to cover the cabbage mixture by at least 1cm/�inch.

 

5. Cover, seal and label (see notes below).

 

Traditionally served with cold meats especially at Christmas with leftover turkey.

 

Jars - Use jars which are free from cracks, chips or flaws � the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm.

 

Filling the jars �  Fill with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving liquid (vinegar,  alcohol etc., to within 1cm/ � inch of the top, making sure the vegetables are completely covered with the liquid. Whilst still hot, cover with a waxed disc (wax side down), Immediately  place a cellophane disc over the top then cover with a screw top lid.

 

Storage � Store in a cool dark place for 1-2 months before consuming.  

 

 

More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables

 

 

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