This recipe to me is Christmassy, I always associate it with Boxing Day foods.. It was always a tradition ,growing up in my family to have soups, salads, jacket potatoes and all the cold cuts with Pickles ..in fact I loved this meal more than the big Christmas feast the day before..I still do and we continue this with my own family.. But of course ,as you know, pickles can be eaten anytime of the year and this is also good with a Traditional English Ploughmans lunch. A good cheddar cheese , bread and pickles,yum!
Its very easy to do, and such a superior taste to the shop bought Pickles..
1 Red cabbage ..about 2lb in weight. halved cored and shredded.
2 tablespoons salt
1 pint of spiced vinegar …you may need more than this, so do extra ,you can always bottle the spare and use it another time!
use either a commercial pickling spice or use a mixture of your own choice.
heat the spices with vinegar and let cool..
1 large onion thinly sliced.
2oz raisins or sultanas
juice and finely grated zest of 2 large oranges
1 tablespoon brown sugar.
Put shredded cabbage into a non metallic bowl. sprinkle with salt and leave overnight or approx 8 hrs.
Bring the vinegar with its spices and bay leaf to the boil. Remove from heat and let cool.
Rinse cabbage thoroughly, drain and dry. Pack into warm clean sterilised jars.
Put the spiced vinegar,onion ,raisins,orange juice and zest ,sugar into a pan.bring to a boil, then pour over the cabbage shaking the jars gently to make sure it is well distributed.Cover with vinegar proof lids and seal. Boiling water Bath 15 minutes.
Best kept in the fridge after opening.. Enjoy and I hope you love it.
Store in a cool .dark,dry, place for at least one month before eating.
This has a delicious fruity taste and is less harsh than most red pickled cabbage!