Park View Picklefest

Not long now before Park View Picklefest 2010.

So for those people who have not yet pickled I am going to publish some quick pickle recipes.

Spicy Red Cabbage Pickle.

Ingredients:

Red Cabbage
Salt
Spiced Vinegar.

Method:

Cut off and discard the outer discoloured leaves from the cabbage.
Quarter and remove the tough inner stalk. Shred the cabbage, wash and drain well.
Layer in a basin with salt between layers, ending with a layer of salt.
Leave for 24 hours.

Wash thoroughly in cold water and drain well.
Pack into clean,sterilised jars and pour in cold, spiced vinegar.
Cover the jars and label with contents and date.

Note: Ready after 1 week but if you keep it longer than 10 – 12 weeks it will loose its crispness. You can use the same recipe for Pickled White Cabbage.

This Is a real winner with cold meat.