Quick pickled cabbage
You can pickle loads of different vegetables using the same basic recipe
08 FEBRUARY 2011
Ingredients (makes approx 1L jar)
- ½ head red cabbage (approx 500g)
- 1-2 large green chillies (optional)
- 600ml water
- 300ml white wine vinegar
- 150g sugar
- ½ tsp yellow mustard seeds
- 3 all spice
- 5-6 peppercorns
- 1 bay leaf
Bring all the ingredients except the cabbage and chillies to the boil and remove from the heat. Allow to cool.
Shred the cabbage and finely slice the chillies, if using. Place these tightly in a large jar (approx 1L) and pour over the cooled liquor.
These are great after half an hour but leave them overnight and they’ll turn a beautiful purple colour and be sweet, sharp and zingy. They’ll keep for yonks in the fridge.