Quick Pickled Red Cabbage
With a tangy flavour that’s perfect with cold meats and cheeses, this quick pickle is easy to make. Feel free to experiment with the spices – Juniper Berries could be used instead of the allspice, or cumin or fennel seeds substituted for the caraway. The pickled cabbage can be served straight away, or kept in the fridge for up to one week. Makes about 10 servings.
Method
In a large bowl, combine the prepared cabbage and red onions with the sea salt, mixing well. Set the cabbage aside for about 20 minutes, so the salt can ‘cure’ the cabbage and draw out some of its moisture. While this is happening, put 200ml of cold water into a saucepan and add the allspice berries, caraway seeds, vinegar and sugar, then bring to the boil.
Let the pan simmer for five minutes, then take it off the heat. Put the cured cabbage and onions into a colander and rinse under the cold tap to remove any excess salt, then pile it into a large, clean container (Tupperware is ideal). Carefully pour the hot pickling liquid over the cabbage, stir once, then put the lid on the container and refrigerate until needed.
When you want to use a serving of the cabbage, lift it out of the pickling liquid with a fork or slotted spoon, so the liquid can drain off and you have a nice, crunchy helping of piquant pickle.
