This spicy pickle is a dark deep purple. Add the finished pickle to just about any vegetarian dish, sandwich or salad.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Preserves & pickles
Servings: 2
Author: Trish Cowper @ www.infinebalance.com
Ingredients
1red cabbage
75gsea salt
325mlcider vinegar
125mlbalsamic vinegar
500mlred wine
325gwhite sugar
1teaspoonfennel seeds
1teaspoonblack peppercorns
½teaspooncoriander seeds
½teaspooncaraway
2-3whole dried red chillies
20cardamon pods
1cinnamon stickbroken into three pieces
6cloves
Instructions
Remove most outer leaves of cabbage and cut into quarters. Finely shred the cabbage, leaving behind the tough inner core. Layer shredded cabbage in a bowl, sprinkle with salt in between layers and leave to sit for about 4 hours.
Rinse and drain the cabbage, remove most of the salt and dry with a clean tea towel.
In a small sauce pan heat vinegars, wine and sugar. Bring to a boil, stirring until sugar is disolved. Continue to boil until liquid has reduced by half.
Using a mortar and pestle roughly crush all the spices except for the cloves and the cinnamon. Add the crushed spiced, along with the cloves and the cinnamon, to the vinegar and let sit, off the heat, for 30 minutes.
Meanwhile, turn on oven to 225 degrees and wash 2 500ml canning jars and lids with hot soapy water. To sterilize, place clean and dry jars into the hot oven for at least 20 minutes before packing.
Pack the cabbage into sterilized jars and using a fine mesh sieve, strain the vinegars over the cabbage. Seal and let cool. Keep refrigerated. Best if you wait 2 weeks before giving it a try to get a good pickle. Will last about 3 months. Makes 2 500ml jars.