Pickled Red Cabbage
Vegan Vegetables Accompaniment
Gluten Wheat Free
Eggless Pickles Preserve Preserves Britain Europe
1.3kg/3lb Firm Red Cabbage, finely
2 Onions, thinly sliced
4 tbsp Salt
2 tbsp Soft dark brown Sugar
Place a layer of cabbage in a large bowl and sprinkle with half the salt. Mix
well then sprinkle with the remaining salt and cover with a layer of onions. Set
aside for 6-8 hours.
The next day, Prepare the jars (see notes below) and place the vinegar and sugar in a saucepan and heat gently,
stirring, until the sugar has dissolved. Leave to cool.
Drain the cabbage and onions and rinse well under cold running water.
Pack into jars, to within 2.5cm/1 inch of the top and pour the cooled spiced
vinegar into the filled jars to cover the cabbage mixture by at least 1cm/½inch.
seal and label (see notes below).
served with cold meats especially at Christmas with leftover turkey.
jars which are free from cracks, chips or flaws – the best sizes to use are
450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm.
the jars – Fill
with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving
alcohol etc., to within 1cm/ ½ inch of the top, making sure the
vegetables are completely covered with the liquid. Whilst still hot, cover with
a waxed disc (wax side down), Immediately
place a cellophane disc over the top then cover with a screw top lid.
Storage – Store
in a cool dark place for 1-2 months before consuming.
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