* i've been planting a lot of cabbage lately... and had to find a way to use them...
*so i tried to do some cabbage pickles... i will let you know in few weeks if it was a success!!! :)
*here is the recipe:
1 lb. shredded cabbage
1 tbsp. salt
2 1/2 c. white wine vinegar ... (i used cider vinegar... will see)
1 tbsp. soft brown sugar
1 tbsp. pickling spice
Chopped the cabbage in a large bowl and cover each layer with salt. Leave for 24 hours. Drain off any liquid and rinse off any surplus salt. Put the vinegar, sugar and pickling spices into a pan, and bring to the boil. Simmer for 5 minutes and allow to cool for at least 2 hours. Strain. Pack the cabbage loosely into jars and cover with the spiced vinegar. Cover label and store in a cool place. Can begin to eat after 1 week. Will begin to loose its crispness within 2 to 3 months.
Bon appétit!
1 tbsp. salt
2 1/2 c. white wine vinegar ... (i used cider vinegar... will see)
1 tbsp. soft brown sugar
1 tbsp. pickling spice
Chopped the cabbage in a large bowl and cover each layer with salt. Leave for 24 hours. Drain off any liquid and rinse off any surplus salt. Put the vinegar, sugar and pickling spices into a pan, and bring to the boil. Simmer for 5 minutes and allow to cool for at least 2 hours. Strain. Pack the cabbage loosely into jars and cover with the spiced vinegar. Cover label and store in a cool place. Can begin to eat after 1 week. Will begin to loose its crispness within 2 to 3 months.
Bon appétit!
1 commentaire:
There seems to be endless amounts of green cabbages here and I am always wondering what to do with it, will have to hear how your pickled cabbage turns out!
Enregistrer un commentaire