• 1½ lb (675 g) red cabbage
• 8 oz (225 g) pickling onions
• 3 oz (85 g) salt
• 1 pint (570 ml) red wine vinegar
• 2 oz (56 g) sugar
• 1 cinnamon stick
• 4 cloves
• ¼ teaspoon allspice
• 1 medium piece of root ginger
• 6 black peppercorns

Method:

1. Cut the cabbage into quarters, wash well. Cut away the tough inner core and then shred the cabbage into ½" (1 cm) shreds.
2. Peel the onions and leave whole.
3. Layer the cabbage and onions in a bowl with the salt.  Leave for 24 hours.
4. Rinse thoroughly in cold water and drain well.
5. Pack into hot, clean, sterilized jars.
6. Put the vinegar and sugar into a pan. Roughly chop the root ginger, break the cinnamon stick, and put into a small muslin bag wiith the other spices. Tie and add to the pan.
7. Bring to the boil and then simmer for about 15 minutes.
8. Pour the boiling vinegar over the cabbage and onions, cover and seal.
9. Label when cool.

Makes about 3 lb (1.7 kg) of Red Cabbage and Onion Pickle. Ready after 1-2 weeks and goes particularly well with all type of sausages.

Making Your Own Pickles Help

This article will get you started and explain the finer ponts of making your own pickles:

• Pickles - Making Pickles at Home

Making Your Own Pickle?

Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.