Pickled Red Cabbage Recipe

Ingredients:

Red Cabbage
Salt
Spiced Vinegar (See Recipe for Quick Spiced Vinegar)

Method:

Cut off and discard the outer discoloured leaves from the cabbage.
Quarter and remove the tough inner stalk. Shred the cabbage, wash and drain well.
Layer in a basin with salt between layers, ending with a layer of salt.
Leave for 24 hours.
Wash thoroughly in cold water and drain well.
Pack into clean,sterilised jars and pour in cold, spiced vinegar.
Cover the jars and label with contents and date.

Note: Ready after 1 week but if you keep it longer than 10 - 12 weeks it will loose its crispness. You can use the same recipe for Pickled White Cabbage.

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Filed under All Recipes, Cabbage, Pickles, Val's Preserves, Vegetable Recipes, Vegetarian Recipes by Val