PICKLED RED CABBAGE

The older I get the more I turn to things I once overlooked and now I am not only appreciating popping open a jar of my jam or relish but I really enjoy adding pickled this and that to any meal. This simple pickle is one that is enjoyed all over the world.

Makes 2 x 350ml jars

Ingredients

1 1kg red cabbage, finely sliced

2 apples, peeled and finely sliced

2 cups cider vinegar

¼ cup brown or raw sugar

¼ cup water

1 cinnamon stick

4 juniper berries

3 bay leaves

Sterilise 2 jars and appropriate lids – if wanting to store

Method

In a large heavy based pot add the sliced red cabbage, apple, vinegar, sugar, spices and water. Stir to combine.

Cover with a lid and cook gently over a low heat for about 1 hour. Remove the lid and continue to cook for a further 10-15 minutes or until most of the liquid has evaporated.

Store in the sterilised jars and seal or put into suitable container and store in the fridge for up to 2 weeks.