- Makes2 500g jars
- CourseAccompaniment
- Prepare15 mins
- Cook5 mins
- Total time20 mins
- Plussalting + pickling
Ingredients
- 250g red cabbage (about ½ medium cabbage)
- 20g sea salt flakes, plus ½ tbsp
- 250ml red wine vinegar
- 75g caster sugar
- ½ tsp black peppercorns
- ½ tsp juniper berries, lightly crushed
- ½ tsp coriander seeds
- 2 cloves
- 1 clove/s garlic, bashed
- ½ red chilli
- 1 tbsp pomegranate molasses
- 125g Cranberries
Method
Sterilise 2 x 500g jars according to the instructions online at waitrose.com/howtosterilisejars. Remove the core of the cabbage and finely shred. Tip the cabbage into a colander and sprinkle with ½ tbsp salt, massage it in and let it sit for 1-2 hours. For the pickling liquor, put 250ml vinegar, 150ml water, the sugar, 20g salt and the spices in a saucepan; bring to the boil and simmer for 3 minutes. Take off the heat, stir in the garlic, chilli and pomegranate molasses, then set aside to cool and infuse.
Rinse the cabbage well under cold water, drain and place in a clean tea towel; squeeze out as much liquid as possible, then tip into a bowl and toss with the cranberries, then squash into the pickling jars. Strain the pickling liquor into the jars, making sure the cabbage and cranberries are totally submerged – top up with more vinegar if needed. Seal the jars and chill for at least 2 hours (up to 3 weeks).
Cook’s tip
Leftover red cabbage? Thinly shred and toss through a yogurt and lime dressing with thinly sliced pear, salad onions and coriander for a fragrant slaw.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 56kJ/ 13kcals |
|---|---|
Fat | 0g |
Saturated Fat | 0g |
Carbohydrates | 2.9g |
Sugars | 2.8g |
Fibre | 0.5g |
Protein | 0g |
Salt | 0.5g |