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Pickled Red Cabbage Cores
When you're chopping up your cabbages, keep the cores. Turn them into this crisp and crunchy pickle. Perfect with cheeseboards, roast meats and charcuterie boards.
Ingredients
- The cores from 1 red cabbage, weighing approximately 80g
- 250ml cider vinegar
- 60g raw cane sugar
- 2 tsp sea salt
- 2 tsp yellow mustard seeds
- 1 tsp black peppercorns
Prep: 10 mins + pickling | Cook: 5 mins
Method
1. Finely slice the red cabbage cores. Pop them into a large, heatproof bowl and set aside.
2. Pour the vinegar into a pan and add 60ml water. Add the sugar, salt, mustard seeds and peppercorns. Set on a medium heat and bring to the boil. Pour the hot spiced vinegar over the cabbage and stir to mix. Set aside for 1 hr.
3. You can eat the pickled cabbage after 1 hr, but it's better if you let it mature for a few days. To store, use tongs to transfer the cabbage to a sterilised jar, then pour in the cooled pickling liquid to cover the cabbage. Seal and store in the fridge for up to 1 month.
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