Pickled Red Cabbage
Difficulty level: Easy
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I absolutely love this stuff and will eat it with almost anything – salad, burgers, kebabs, sandwiches and maybe even as a side dish with a curry. This recipe makes fills about 2 large jars . If you don't want to make a big batch, simply halve the recipe.

Prep Time
25 minutes
Cooking/Baking Time

¾ pt. cider vinegar

8 fl. oz. red wine vinegar

4 oz. salt

14 oz. granulated sugar

1 lb. red cabbage, finely shredded

3 garlic cloves, lightly crushed

  1. In a large bowl, mix the vinegars, sugar and salt together. 
  2. Once the the sugar and salt has slightly dissolved, add in the red cabbage and garlic. Mix well, then cover with clingfilm and set aside for 30 minutes to infuse.
  3. Transfer the cabbage and pickling liquid into large jars and seal. (Always keep in the fridge and use within 2 months).

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