Recipe: Pickled Red Cabbage with Carrot Flowers
Can’t seem to find a use for that excess cabbage? Make a deliciously tangy (and pretty) cabbage preserve.
Recipe: Jane Wrigglesworth
This preserve looks prettier if you take a little time and cut the carrots into flower shapes. You can use white vinegar if you prefer, but make sure it is 5 percent acetic acid.
Makes: 1 litre (approximately)
Time: 1 hour (not including waiting time)
1 large carrot
500g shredded red cabbage (about half a head)
100g coarse sea salt
500ml apple cider vinegar (5% acetic acid)
200ml red wine
2 tbsp coriander seeds
2 tsp Szechuan pepper
2 tsp dried juniper berries
4 bay leaves
Cut carrot into thin rounds. Use a flower-shaped vegetable cutter or a knife to cut out flower shapes. Keep leftover carrot ‘scraps’ for salads or soup.
Place the shredded cabbage and carrot flowers in a large mixing bowl. Sprinkle with salt and leave overnight. Drain the liquid and rinse the vegetables under cold water. Pat dry with a clean tea towel, then pack into
a sterilised jar or jars.
Add the vinegar, wine, sugar, and spices into a saucepan and bring to the boil. Simmer for 1 minute, then remove from the heat. Cover and leave to infuse for 15 minutes.
Strain the liquid into the jar with the cabbage and carrots. Cool before sealing, then store in a cool spot for weeks before using. Keep refrigerated after opening.