Pickled red cabbage

By Gazelle

A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift

Ingredients

• 500 g red cabbage, finely shredded
• 140 g coarse sea salt
• 500 ml cider vinegar
• 200 ml red wine
• 400 g granulated sugar
• 2 tsp black peppercorn
• 6 bay leaves
• 2 tbsp yellow mustard seed

Preparation

Step 1

Makes 1kg

Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.

Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.

Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.