Pickled Red Cabbage

// Old post transalted (01/01/2015)

Today we have picked the last red cabbages from our vegetable garden. Since we have had so many this year we wanted to preserve/pickle some so they don’t go to waste and also so we can use them when we don’t have any fresh ones. The following recipe is ideal for food preserving and it can add an interesting twist to our salads. It might seem like an odd combination but trust me, it works and we encourage you to try it out.

We are going to preserve 7 red cabbages! But below you will find the ingredients and amount you need to preserve just one. If you don’t have a vegetable garden you can just buy a red cabbage and try the recipe out.

 

Ingredients:

• 1 red cabbage
• 60gr of salt
• 150gr of panela sugar
• 500ml of apple cider vinegar
• 2 bay leaves
• 10gr of thyme
• 10 peppercorns
• 2 cloves
• 10gr of cardamom seeds
• 10gr of star aniseed

Directions:

- Shred the red cabbage and put it in a bowl with the salt to help it soften, leave it for 5 hours.

- Put the vinegar in a pot and add the rest of the ingredients to it, you can put the herbs and spices inside a muslin cloth if you want to infuse the vinegar and don’t want them to set on the bottom of the jar.
- Add the cabbage to the pot and bring to the boil and simmer for 5 minutes.
- Put the mixture into the sterilised jars. Put the filled sealed jars into a bain marie.
- Fill the pan containing the jars with water until just a couple of inches below the lids, and bring to the boil. Then cover and leave for 20-30 minutes.
- Finally, remove the jars from the water and leave to cool slowly.

Enjoy!