Pickled red cabbage is a colourful accompaniment to cheese or meat and is a great way to use this humble vegetable. This pickled red cabbage recipe can last up to three months once sealed.
500g Red Cabbage, finely shredded
140g Course Sea Salt
500ml Cider Vinegar
200ml Red Wine
400g Granulated Sugar
2 tsp Black Peppercorn
6 Bay Leaves
2 tbsp Yellow Mustard Seeds
Place the shredded cabbage in a colander and sprinkle with salt.
Leave for 2-3 hours then drain and wash away the salt.
Put the vinegar, wine, sugar, peppercorns and bay leaves into a large saucepan and simmer until the liquid has reduced by about half. Take of the heat and set aside for 10 minutes.
Strain through a sieve and discard the peppercorns and bay leaves.
Put the cabbage and mustard seeds into a large bowl and then add the strained liquid over. Mix together.
Transfer into sterilised jars and seal.
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Purchase your red cabbages from our Greengrocers in store.