Thursday, March 10, 2011
DH is a pickled cabbage fan so thought I would give this a go. I don't really understand all the difference between all the different vinegars, so for a first go - I used standard brown malt vinegar. The recipe is dead easy.
Basically you chop the cabbage finely put layers in a colander with salt, and leave over night for some of the liquid to come out. Give it a rinse. Pack loosely into sterilised jars and top with the cool vinegar.
Pickle your vinegar - I used 1 tablespoon of pickling spices and 1 tablespoon of soft brown sugar to 1 pint of vinegar, simmer for about 5 minutes and let it cool, and strain.
Apparently you need to eat within a couple of months otherwise the cabbage will lose its crunch.