The world, I find, is divided into those who love pickled foods and those who hate them. Rather like marmite. I love both pickled foods and marmite. I love pickled foods so much I could happily sit and eat a jar of pickled onions. I won’t obviously because it is the height of bad manners. But I could…
Brother Yogini’s girlfriend is a lover of pickled foods, as is one of my cousins, about whom there is a story involving a pickled onion that I won’t tell on this blog.
Brother Yogini and Himself are not lovers of pickled foods. In fact Himself has been complaining all morning that the house stinks of vinegar.
If you are a pickled food lover you will love this pickled red cabbage recipe, which makes three small jars of pickle.
Start by shredding half a red cabbage, covering it in salt and placing in a covered dish at room temperature overnight.
Next day you need to prepare your spiced vinegar.
I get through a lot of vinegar at this time of year as you can see. It’s pickling season!
Put about 1.5 pints/750ml malt vinegar in a pan, along with four teaspoons of ground ginger and a handful of peppercorns and bring to the boil over a moderate heat.
Once boiled allow the spiced vinegar to cool and set about sterilising your jars.
To do this place the jars and lids in a large pot of water and bring the water to the boil. Allow the jars to boil for about 10 minutes and then remove from the water with tongs.
Take your cabbage and rinse it in a colander to get rid of excess salt.
Then stuff your jars quite full of cabbage, pressing it down a little so it fits in snugly. No need to dry the jars first, the quicker you get the cabbage in the less time for new bacteria to settle!
Then fill the jars up with the cooled spiced vinegar mix.
This picture is ridiculously blurry but you try taking a photo with your left hand whilst pouring vinegar. Himself was not available to help due to “the stench of vinegar”.
Screw the lids on tightly, label the jars and put them in a cool dark place (cupboard or pantry) for 1-2 weeks when the cabbage will be ready. It will be good to go for at least another 6 weeks after that.
Best served with winter stews, soups and shepherds pie (a vegan version of which will be making its debut over the next few weeks – but I have more pickling to do before then!)
Are you a pickled food lover or hater?
