Pickled Red Cabbage Recipe
Pickling food is an ancient way to preserve it. Go on a bit about this. Note that I used recycled jars so I made extra brine
A quarter cabbage
3 cups red wine vinegar
3 cups water
5 cloves of garlic
Peppercorns to taste
2 tablespoons of sugar
1 teaspoon of salt
Slice cabbage as thin as you can
Rinse cabbage in clean water
Pack cabbage into jars and put sliced garlic and chilli on top. Leave some garlic
Put water, leftover garlic, peppercorns, salt, sugar into a pot and bring to the boil. Pour the red wine vinegar into the pot and stir.
Pour the hot brine mixture into the jars over the cabbage in the jars and screw on the lids. Leave to cool on the counter then put in the fridge. Don’t open for 48 hours for best results.