Fragrant, piquant and PINK. Friend to cheese and salads and grilled meat.
- 500ml malt vinegar
- 90g of sugar
- 1 cinnamon stick
- 4 cloves
- 5 allspice berries
- 6 black peppercorns
- 1 bay leaf
- ½ red cabbage
- 80g of salt
- Heat the vinegar, sugar and spices in a saucepan over a medium heat, stirring
- Once the sugar is dissolved (don’t let it boil though) take the pan off the heat. Cover and put on one side overnight to infuse. Doesn’t have to be in the fridge, just a quiet spot where the cat won’t knock it over
- Also, core, quarter and finely slice the red cabbage. Put into a bowl, sprinkle over the salt and toss together until well combined. Cover and leave in the fridge overnight
- The next day, rinse the salt off the cabbage and roughly dry on kitchen towel
- Spoon the cabbage into a sterilised jar or 2
- Strain the pickling liquid over the cabbage, ensuring that it’s fully submerged
- Seal the jar(s) and store in a cool, dry place or the fridge for 1 week before eating. It will keep for up to 1 month. It’s unlikely to last that long.
Sophie cooks 