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