Pickled Red Cabbage Recipes Mary Berry

RED PICKLED CABBAGE

Steps:

• Grate or shred cabbage into very thin slivers.
• Place cabbage in a porcelain bowl.
• Add 1/2 cup of olive oil.
• Add 1/4 cup of Apple cider vinegar (I like the organic one).
• Add 2 to 3 tablespoon of raw honey.
• Toss and mix everything together and add salt & pepper to taste.
• Store in glass jar(s). Keeps fresh for a long time.
• The ratio can be adjusted to your taste. If you like it more tart, add more vinegar and so on.

PICKLED RED CABBAGE

Steps:

• Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
• Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
• Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

PICKLED RED CABBAGE

Steps:

• Finely slice red cabbage, preferably with a mandoline. Place cabbage in a bowl, and add salt and vinegar. Using your hands to mix thoroughly, squeeze cabbage until it begins to wilt and get juicy. Let stand for 30 minutes. Adjust seasonings to taste. Add a little extra salt and vinegar if you are planning on serving the cabbage the following day, since the flavor fades as it marinates.

FESTIVE PICKLED RED CABBAGE

Steps:

• Rinse the shredded red cabbage under cold water. Put it in a mixing bowl with the salt, and mix. Leave in the fridge for 4 hours.
• Pour the two vinegars into a pan and add the spices, seeds, berries and leaves. Bring to the boil, then remove from the heat and leave it to infuse for about an hour.
• When the cabbage is salted, rinse it thoroughly under cold water. Pack the cabbage into 2 clean, sterilised jars.
• Bring the vinegar back to the boil, and add the sugar. Over a low heat stir to dissolve the sugar.
• When it has dissolved, pour the vinegar over the cabbage, making sure it is completely covered. Leave it to cool for about an hour, before sealing the jars and storing them in the fridge for at least 2 weeks. It will keep for several months.