Dish of Pickled Red Cabbage
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Pickled Red Cabbage
England

Makes
Effort:
Sched:
DoAhead:  
8 app  
*
2 days  
Must
This Pickle is often served as a side dish to Scouse and other English meat stews, along with Pickled Beets or as an alternative to them. It is supposed to age a few days in a cool place, or 2 weeks in the fridge, but I usually start eating it within a few hours. It will keep a couple of months in the fridge.


2
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2
1/2
1
1
1
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#
---
c
T
T
T
t
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Cabbage, red
-- Pickle
Vinegar (1)
Sugar
Sea Salt
Pickling Spice (2)  
Pepper, black
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  1. Quarter CABBAGE lengthwise and cut out the core. Slice very thin crosswise.
  2. Place Cabbage in a non-reactive bowl and sprinkle generously with salt. Let sit a few hours, tumbling now and then.
  3. Rinse Cabbage well, drain and wring it out. Pack in a jar.
  4. Mix all Pickle items in a pot and bring to a boil. Simmer for about 10 minutes, then strain into jar of Cabbage.
  5. Press Cabbage down under the pickle. Seal the jar and let mature a couple of days in a cool place.
NOTES:
  1. Vinegar:   This is properly Red Wine Vinegar.
  2. Pickling Spice:   This is a spice mix used the world around to make Euro-American style pickles, of vegetables and meats, such as corned beef. It is easy to make following our Pickling Spice recipe.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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