Pickled Red Cabbage

Pickled Red Cabbage is one of my most favourite pickles. Although you don't tend to see it as much these days. It's a English version of a Saur Kraut without the fermentation process. The pickled cabbage goes' fantastically well with left over cold meats. I think back to my childhood Christmases when we would have left over cockerel, stuffing and veggies. We would make sandwiches piled high with left overs then topped with pickled red cabbage this was heavenly to eat. Even though we were still full from dinner earlier. 

Ingredients

Red Cabbage

2tbsp Allspice Berries  

3 Mace Blades

2tbsp Peppercorns

Distilled/Spiced Vinegar

Method

Remove the putter leaves, slice in half and cut out the core. Slice thinly then place in a colander and cover with salt. Leave for at least four hours but overnight is best. Wash throughly and place on kitchen paper to dry. Heat the vinegar, adding the spices to infuse. Allow to cool completely. Pack the cabbage in sterilised jars and top up with vinegar and seal.