Red Cabbage and Onion Pickle

Ingredients for Red Cabbage and Onion Pickle:

• 1½ lb (675 g) red cabbage
• 8 oz (225 g) pickling onions
• 3 oz (85 g) salt
• 1 pint (570 ml) red wine vinegar
• 2 oz (56 g) sugar
• 1 cinnamon stick
• 4 cloves
• ¼ teaspoon allspice
• 1 medium piece of root ginger
• 6 black peppercorns

Method for Red Cabbage and Onion Pickle:

1. Cut the cabbage into quarters, wash well. Cut away the tough inner core and then shred the cabbage into ½” (1 cm) shreds.
2. Peel the onions and leave whole.
3. Layer the cabbage and onions in a bowl with the salt.  Leave for 24 hours.
4. Rinse thoroughly in cold water and drain well.
5. Pack into hot, clean, sterilized jars.
6. Put the vinegar and sugar into a pan. Roughly chop the root ginger, break the cinnamon stick, and put into a small muslin bag with the other spices. Tie and add to the pan.
7. Bring to the boil and then simmer for about 15 minutes.
8. Pour the boiling vinegar over the cabbage and onions, cover and seal.
9. Label when cool.

Makes about 3 lb (1.7 kg) of Red Cabbage and Onion Pickle. Ready after 1-2 weeks and goes particularly well with all type of sausages.

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