Transfer … 2 teaspoons cloves. It is often braised or boiled but by pickling the red cabbage, you can enjoy this vibrant vegetable well after the season has finished. Seal immediately and leave for 2 weeks to allow the flavours to develop. Tap the jar to make sure there are no air pockets. A colourful jar of pickled cabbage is wonderful to have on hand, as it makes a crunchy and colourful addition to everything from hot roasts to cold meats, and from sandwiches to salads. Layer the cabbage in a bowl with salt then cover and leave to stand overnight. Red cabbage is in season in the UK in November and December so is a wonderful ingredient to use in many winter dishes. A great way to use up the extra cabbage int he garden. You only need the ingredients to make the recipe, plus a jar (I used this jar and you can get it right here). Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Get up to 50% off a luxury towel set! Let cool for 10 minutes. Discover our ultimate guide of vinegar uses to help you around the home. Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Please assume that all links on this site are affiliate links. Cut the cabbage into quarters and discard the outer leaves. Tip the cabbage into a colander tossing it lightly. Pay dry with a clean tea towel. Copyright © 2020 Plants Dish on the Brunch Pro Theme. Learn to make really quick, beautiful, brightly-colored pickled onions and cabbage! Use your hands to run the salt into the cabbage. A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift. At the same time, toss the cabbage with a decent amount of salt and leave overnight in the fridge, The next day, wash the cabbage thoroughly and pat dry with kitchen paper. I’m so glad that I’ve finally jumped on board the pickled veggies train because these are incredible, they add a little spicy tang, and they look amazing–seriously, they’re so pretty. Let stand for 30 minutes. You can find out more by reading our notice for consumers and customers of Sarson’s on the fair processing of personal data. #quickpickledredonionsandcabbage, #quickpickledvegetables. You’ll just shred the cabbage, mix it together with our brine (a combination of vinegar, water, sugar, garlic, salt, and pepper), then let it sit … Set aside to cool. In a saucepan gently heat the vinegar and sugar until the sugar has dissolved. Josh Eggleton adds chilli and ginger to his pickled red cabbage for a subtle fiery kick. 1 medium red cabbage. Also, please follow me on IG @plantsdish and tag your creation #plantsdish. In a clean jar, add all of the ingredients and combine well. 2 cups water. Good Food Deal Add to the pot. This site contains affiliate links, this means that if you click a link and make a purchase, I’ll earn a commission if you make a purchase. Seal the jar, store in a cool dry place and leave to pickle for 1 month. It’s rather quick, and incredibly easy. **For your convenience, this post contains affiliate links. Finely slice red cabbage, preferably with a mandoline. The following day thoroughly rinse the cabbage and pat dry with kitchen roll. Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Stir regularly to make sure that the … Pour in the vinegar until the cabbage is covered then put on the lid. It can take decades of dedication and dogged effort to win a Michelin star. I hope you’re all are starting January out with a bang, I know many people kick off the new year with a hangover and a handful of resolutions. Place the sliced cabbage, ginger root, mustard seed, garlic clove, and jalapeno in a glass jar. Stir regularly to make sure that the sugar dissolves, Turn off the heat and cover with a lid. Find out more by reading our Sarson’s cookie policy. In a saucepan gently heat the vinegar and sugar until the sugar has dissolved. Using your hands to mix thoroughly, squeeze cabbage until it begins to wilt and get juicy. Toss in the salt and leave in the fridge overnight, The following day, wash the salt off the cabbage and dry with kitchen paper, Strain the pickling liquid and pour it over the cabbage, ensuring that the leaves are fully submerged, Seal the jar and store in a cool, dry place for 1 week before consuming.