Pickled Red Cabbage Veg CD ACC 10mins plus soaking

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Pickled Red Cabbageï¿½ Vegï¿½ CDï¿½ ACC Britishï¿½ï¿½ 10mins plus soaking

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Coldï¿½ Vegetarianï¿½ï¿½ Veganï¿½ Vegetablesï¿½ Accompanimentï¿½ Egglessï¿½ Dairy Gluten Wheat Freeï¿½ Egglessï¿½ Pickles Preserveï¿½ Preservesï¿½ Britainï¿½ Europe

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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

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Instructions

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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.

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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.

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

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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/ï¿½inch.

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

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

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Jars - Use jars which are free from cracks, chips or flaws ï¿½ the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables.ï¿½ 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).ï¿½ Fill whilst still warm.

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Filling the jars ï¿½ ï¿½Fill with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving liquid (vinegar,ï¿½ alcohol etc., to within 1cm/ ï¿½ 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), Immediatelyï¿½ place a cellophane disc over the top then cover with a screw top lid.

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Storage ï¿½ Store in a cool dark place for 1-2 months before consuming.

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More Vegetable Accompanimentï¿½ Recipesï¿½ | ï¿½ï¿½What's in Seasonï¿½ |ï¿½ Growing Vegetables

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Overseas Visitors:ï¿½ï¿½ï¿½ï¿½ï¿½ï¿½ï¿½ If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.