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Pickled Red Cabbage
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Posted 10/11/2010 16:31 (#444)
Subject: Pickled Red Cabbage

This is a family favourite recipe passed to me by Jo Finn on behalf of her sister at the preserving demo in October.

1 firm red cabbage (2 and a half to 3 lbs in weight)
half a pound of coarse salt
three quarters to a pint of spiced vinegar
(notes not included, but this can be made by simmering your chosen spices in the vinegar for around 5 minutes and then straining prior to use)

Discard any discoloured outer leaves and hard stem, and then cut cabbage into fine shreds.

Put layers of shredded cabbage and salt into a large bowl finishing with a layer of salt.

Leave for 24 hours.

Rinse salt off well with cold water and then drain thoroughly.

Pack into jars to within 1 inch of the top, cover with cold spiced vinegar to within half an inch of the top.

Seal and store for at least one week before using.

Use within 2 or 3 months or the crispness will be lost if left for longer.

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We are part of the rapidly expanding worldwide Transition Towns movement. The Black Isle is a peninsula of about 100 sq miles ENE of Inverness in Scotland, UK.

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