Pickled red cabbage
- Details
- By Jo Ingleby
Method:
Make a pickling vinegar by mixing together 40ml sugar with 60ml vinegar.
Add any whole spices you like; I use 1tsp each of coriander, fennel and mustard seeds, a few dried chillies and two bay leaves. Heat until the sugar has dissolved.
Leave the spices in the vinegar to infuse for anything from 30 minutes to a few weeks – the longer you leave it the stronger the flavour!
Strain the vinegar, pour over finely sliced red cabbage and leave to stand for 10 minutes before serving.
You can use this method to lightly pickle any finely sliced vegetable you fancy – carrots, radish, mushrooms and onion all work well too.
