Recipes /

Pickled Red Cabbage

A great accompaniment for meat or cheese

30 mins

Serves Makes 1kg

What you'll need…

500g red cabbage
140g sea salt
500ml cider vinegar
200ml red wine
400g granulated sugar
2 teaspoons black peppercorns
6 bay leaves
2 tablespoons yellow mustard seeds

The method

Finely shred the red cabbage and place into a colander over a sink and sprinkle with salt. Leave for 2-3 hours.

After 2-3 hours, wash away the salt and pat dry with a tea towel.

Place the vinegar, wine, sugar, peppercorns and bay leaves into a wide, deep pan and simmer until half the liquid has reduced. Leave for 10 minutes to allow everything to infuse.

Strain the liquid through a sieve into a jug or bowl, making sure to discard the peppercorns and bay leaves.

Place the shredded cabbage and mustard seeds into a big bowl and then pour the strained liquid over. Transfer the cabbage and pickling liquid into a jar and seal.

The pickle will last for a month in the fridge. Enjoy!