Pickled red cabbage

by Josh Eggleton
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servings 12
30 minutes

Ingredients

  • 2 red cabbages, quartered, cored and finely sliced
  • 450g of sugar
  • 250ml of balsamic vinegar
  • 250ml of red wine vinegar
  • 2 red chillies, sliced very thin
  • 20g of fresh ginger
  • 2l malt vinegar
  • 40g of pickling spice
  • salt

Method

1
Place all of the ingredients, except the cabbage and salt, into a large, stainless steel pan and slowly bring to the boil. Stir regularly to make sure that the sugar dissolves
  • 2l malt vinegar
  • 250ml of red wine vinegar
  • 250ml of balsamic vinegar
  • 450g of sugar
  • 40g of pickling spice
  • 20g of fresh ginger
  • 2 red chillies
2
Turn off the heat and cover with a lid. Leave overnight to cool so that the flavours can infuse. At the same time, toss the cabbage with a decent amount of salt and leave overnight in the fridge
3
The next day, wash the cabbage thoroughly and pat dry with kitchen paper. Strain the pickling liquid and transfer to bottles
  • 2 red cabbages
  • salt
4
Fill the sterilised kilner jar with cabbage and pour in the spiced vinegar to the top, ensuring the cabbage is fully covered. Seal the jar, store in a cool dry place and leave to pickle for 1 month. Keep refrigerated after opening