�
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
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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.
�
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/�inch.
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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 � 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.
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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.
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Storage � Store
in a cool dark place for 1-2 months before consuming.
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More Vegetable Accompaniment� Recipes� | ��What's
in Season� |�
Growing Vegetables
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